Ingredients:
Per la salsa
100 gr di prezzemolo
100 gr di Cetriolini Coelsanus
1 Cucchiaio di Capperi Occhiello Colesanus
1 Pomodoro
3 Spicchi di aglio
2 Filetti di acciuga
Sale
Peperoncino
Per il polpettone
400 G Carne Di Manzo Macinata
4 Fette Pancarrè
1 Bicchiere Succo Di Pomodoro
1 Cipolla Tritata
1 Cucchiaio Prezzemolo Tritato
2 Uova
Sale
Pepe
Per Lo Stampo: Burro
Preparation time:
1 h 30 min
Difficulty:
High
Method:
For the sauce
Place the parsley, capers, anchovies, garlic, salt, chilli pepper in a mixer.
Use a knife to finely chop the baby gherkins and the tomatoes and combine.
For the meatloaf
Remove the bread crusts and cut into small cubes. Place the meat, bread, tomato juice, beaten eggs, onion, parsley, salt and pepper in a mixing bowl. Mix together and transfer to a greased mould. Place in a pre-heated oven at 180° C and cook for a little over 1 hour. Cut into slices and serve hot or cold, accompanied by the sauce prepared earlier.
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