www.italoamericano.org
32
L'Italo-Americano
THURSDAY, AUGUST 22, 2019
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
Blanching the asparagus is the first step of our recipe
Continued form page 30
Kosher salt
Freshly
ground black pepper
1 egg
½ cup grated Parmigiano
¼ cup fresh parsley, chopped
2 pounds ground meat (I like
to
use a mixture of pork, veal and
beef)
¼ pound prosciutto, sliced
Directions:
Prep the asparagus: bring a
medium
pan of salted water to a
boil. While the water is heating,
rinse and trim the woody ends
from the asparagus. Discard. Pre-
pare an ice bath by adding ice to a
large
bowl. When the water is
boiling, drop in the asparagus.
Blanch for about 2 minutes until
bright green and crisp tender.
Drain the asparagus and drop into
the
ice bath to stop the asparagus
from cooking. Once cool, drain
and set aside.
Preheat the oven to 350 de-
grees Fahrenheit.
Prep
the meatloaf: in a small
bowl, soak the breadcrumbs in the
milk. Set aside. Heat the olive oil
in a medium sauté pan over
medium-low heat. Add the onion,
about 1 teaspoon salt and a few
turns of black pepper. Cook until
the onion is softened and translu-
cent, about 8 minutes. Remove
from heat and allow to cool.
In a large bowl, mix together
the onion mixture, breadcrumbs
soaked in milk, egg, grated Parmi-
giano and parsley. Add in the meat
along with 1 teaspoon salt and a
few more turns of ground pepper.
Lay out a large rectangle of
plastic wrap or foil on the work
surface. Distribute the meatloaf
mixture on the paper, compacting
and forming approximately a 12
X 10 inch rectangle. Lay the pro-
sciutto on the meat surface fol-
lowed by the asparagus spears.
Lay the asparagus spears horizon-
tally along the narrower end so
you can roll the meatloaf. You
may need to trim to fit the aspara-
gus spears. Using the paper or
plastic wrap to help, roll up the
meatloaf to form a large rectan-
gular loaf.
Place the meatloaf, seam side
down, on a baking sheet. Drizzle
the top with a little olive oil. (If
you used foil to roll the meatloaf,
you could just transfer the foil to
the baking sheet and cook on the
foil for easy cleanup). Place in the
preheated oven and cook for ap-
proximately 45 minutes or until
the center reaches 160 degrees
Fahrenheit. (Time will vary de-
pending on how thick your meat-
loaf is). Remove from oven and
allow to rest for at least 10 min-
utes.
Remove meatloaf to a platter.
Slice and serve!
Don't forget to let the meatloaf rest for 10 minutes before serving
