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|Polpettone con Patate
|Recipe contributed by Lenore Chicka
- 1 lb. chopped lean beef or half beef & half veal
- 1 C. breadcrumbs
- 1 T. parsley
- 2 eggs
- 2 C. mashed potatoes
- 1/2 C. parmesan
- 1/2 C. water
- 1/2 lb. mozzarella cheese
- 4 T. olive oil
- 1 small onion, chopped
- Salt & pepper
|Blend 1 teaspoon of parsley with mashed potatoes. Mix meat, breadcrumbs, water, parsley, grated cheese, eggs, onions, salt, and pepper very thoroughly. Brush a 10-inch Pyrex baking dish with 1 tablespoon of olive oil. Sprinkle lightly with 2 tablespoons of breadcrumbs. Place half of meat mixture in dish; alternate a layer of mashed potatoes and a layer of sliced Mozzarella. Top with balance of meat. Close edges firmly so potatoes do not show or ooze out. Brush with balance of oil. Bake 25 minutes in moderate oven until meat is golden brown but not dry. Turn over on hot platter; slice and serve very hot. Serves 6.
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