POLPETTONE, EMBUTIDO…

Hobbies, My recipes

During gatherings and special occasions somebody would prepare a special Filipino dish called “Embutido” , probably of spanish origin? Well, after so many years of dreaming that someday I could finally prepare one here in Italy, that day came and my doubts of being capable to prepare this particular and tasty dish vanished! I realized that the procedure for making it is also very similar to making the Italian “Polpettone”. The difference lies in the adding of some vegetables and raisins. The taste is slightly different due to the taste of the raisins but the form is the same. Oh! This dish is prepared in different ways in the Philippines. Philippines is composed of more than 7,100 islands and I do believe that different regions and different provinces have different versions of this recipe. The “Embutido” or meatloaf that I prepared taste like the one I used to savor when I was still a kid, unfortunately, I have to substitute some ingredients of the original recipe. The flavor is similar but it is not 100% the same! but I also know that the same bread recipe prepared here in Treviso doesn’t have the same taste with that prepared in Alto Adige(a region of Italy near the boundary of Austria and Germany). So if anyone is interested, here’s my recipe….

EMBUTIDO

700 g ground pork and beef
100 g “salsiccia” or italian sausage
2 eggs
1 carrot, chopped
1 small onion, minced
100 g raisins
100 g breadcrumbs
2 tsp salt
2 tsp kikkoman Soy sauce
A dash of ground black pepper
1 stalk celery, chopped
140 g canned green peas
1/2 green/red/yellow bell pepper, minced( unfortunately I was able to harvest only green bell peppers from my vegetable garden!)

Mix all the above ingredients well.

Let the mixture rest inside the fridge for 1 hour.

Cook 2 eggs for 10 minutes. Let cool.

Remove mixture from the fridge, get an alluminum foil(cut it according to the size of the “Embutido ” that you are planning to prepare. Remember that you will be covering and cooking it inside a steamer)

Spread the mixture, put the cooked egg(of course without the shell!), and roll the mixture over the egg. Cover with the foil and close both ends just like a candy.

*You can also add some precooked sausage! In my case I decided to make this dish without it.

Preheat the steamer for 5 minutes and steam the “Embutido” for 45 minutes.

Cool. Slice and serve with steamed potatoes garnished with olive oil, salt and a dash of fresh chives “erba cipollina”

* I think this dish taste better after 1 day. Even better after storing it inside the freezer!

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