L'Italo-Americano

THURSDAY, DECEMBER 23, 2021 www.italoamericano.org 22 L'Italo-Americano E v e r y t i m e I make meatloaf I have to think o f m y f r i e n d , A n n M a r i e . A sophisticated American-Ital- i a n j o u r n a l i s t f r o m N e w York, she told me that her mum would serve meatloaf only to close family. Apparently, she did not consider it presentable to guests due to its lack of ele- gance. This remark caused me a certain level of worry, as the dish had been end- l e s s l y c e l e b r a t e d i n o u r house, and with pride, as one of the best inventions to be placed on a dinner table. This was a long time ago, more than 20 years ago. in fact. Things have changed in the food world, isn't it? In our collective mind, fashion- able food comes and goes, fancy food lasts for a couple of pages on Instagram, but proper, comforting home food stays with us forever. A delicious, wholesome meat- loaf should be a staple in any food-loving home. Please try this one and you will agree. For the meatloaf (Serves LETIZIA MATTIACCI 4-6): 6 0 0 g ( 1 . 3 l b ) m i n c e d pork, beef or a mixture of both 120 g (1/2 cup) seasoned bread crumbs 1 egg 3-4 tablespoon milk 1/2 teaspoon salt a pinch of black pepper 100 g (3.5 oz) mild cheese l i k e c a c i o t t a , p r o v o l a o r other young cheese, diced 60 g (2 oz) guanciale (or pancetta if not available) 300 g broccoli (about 1 s m a l l h e a d ) c l e a n e d a n d divided into florets 1 g a r l i c c l o v e , f i n e l y minced For the seasoned bread- crumbs: 2 c u p s ( 3 0 0 g ) b r e a d crumbs (or GF substitute) 3 t a b l e s p o o n s g r a t e d Parmesan cheese 1 teaspoon salt 2-3 tablespoon flat-leaf parsley, finely chopped 1 large garlic clove, very finely chopped a sprinkle of black pepper and salt This is our official family meatloaf, stuffed with broc- coli and guanciale (cured pork jowl). Earlier in the year, I use other vegetables l i k e a s p a r a g u s o r g r e e n beans. It's built a bit like a French terrine except that t h e f a t i s u s e d i n s i d e t h e meat case to give flavor to the filling instead of being used to line the mold. It is a fabulous dish for entertaining as you can pre- p a r e a n d c o o k i t a d a y a h e a d . I f y o u m a k e i t i n advance, slice it one hour before serving and warm it briefly in the microwave just t o s o f t e n i t . D o n ' t o v e r - warm it though. It will fall a p a r t a n d l o s e i t s g o o d looks. B l a n c h t h e b r o c c o l i i n plenty of boiling water for 5 minutes. Drain and sauté in 1 tablespoon of olive oil and garlic for 1 minute or until just fragrant. Season lightly with salt. Preheat the oven to 200C (390F). Combine the meat, egg, milk, garlic, black pepper, and salt with 1 cup of sea- s o n e d b r e a d c r u m b s . M i x with your hands until the m i x t u r e c o m e s t o g e t h e r . Freeze the rest of the bread- crumbs for later use. They will make a great comple- ment to any dish au gratin. Generously butter a 1.2 lt (5 cups) terrine or loaf mold. R e s e r v e a b o u t 1 / 4 o f t h e g r o u n d m e a t a n d u s e t h e rest to fill the bottom and sides of the mold, making a 1 cm (1/2 inch) thick compact layer. Line the ground meat case with slices of guanciale (or pancetta) overlapping edges slightly and leaving a 2 cm (1 inch) overhang on the sides. Now fill the rest of the s p a c e w i t h b r o c c o l i a n d diced cheese. Press down t h e f i l l i n g t o a v o i d g a p s . Cover the filling with the overhanging pancetta fol- l o w e d b y t h e r e s t o f t h e ground meat. Brush the top layer with a small amount of m e l t e d b u t t e r a n d b a k e uncovered for 40 minutes or until the meatloaf starts to brown around the sides. Cool off completely and unmould. Slice and serve with mashed potatoes and a f e n n e l o r c a r r o t s a l a d dressed with fruity olive oil and a dash of lemon juice. L e t i z i a M a t t i a c c i i s a cookbook author and owner of Alla Madonna del Piatto C o o k i n g S c h o o l a n d A g r i t u r i s m o i n A s s i s i , U m b r i a , h t t p s : / / i n c a m - pagna.com. This recipe has been previously published in Mrs. Mattiacci cookbook entitled "A Kitchen with a view." A slice of Letizia's delicious meatloaf with pork and broccoli (Photo: Letizia Mattiacci) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Broccoli and pork meatloaf

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