LAMARCHE MEATLOAF

LEMARCHE MEATLOAF SERVES 6 to 10 PEOPLE

YOU WILL NEED:

About 2 lbs of chopped meat

4 cups of day old bread ( can substitute 1 and 1/2 cups unflavored bread crumbs )

1 level tablespoon of nutmeg

4 large eggs

Salt

Milk

1 cup chopped scallions ( green onions)

2 teaspoons of fresh parsley or 4 teaspoons of dried parsley

1/2 cup of  grated Parmesan cheese

1 cup of ricotta cheese that has been drained

Pepper

1/2 cup cubed mozzarella cheese

vegetable  oil

INSTRUCTIONS:

TAKE 1/2 OF A FAMILY PACK OF CHOPPED MEAT AND PUT INTO A LARGE BOWL

TAKE 4 CUPS OF DAY OLD BREAD CUBES  AND SOAK IN MILK A FEW MINUTES OR JUST USE 1 1/2 CUPS UNFLAVORED BREAD CRUMBS INSTEAD. IF YOU USE DAY OLD BREAD, WRING THE MILK OUT BEFORE ADDING TO THE MEAT MIXTURE

ADD ABOUT 1 TABLESPOON OF NUTMEG TO THE MEAT MIXTURE

ADD. FOUR LARGE EGGS

ADD SALT  ABOUT A TEASPOON OR HOWEVER MUCH YOU THINK YOU NEED

ADD 1 CUP CHOPPED SCALLIONS

ADD 2 TEASPOONS OF FRESH PARSLEY OR  4 TSPS OF DRIED PARSLEY

ADD 1/2 CUP OF GRATED PARMESAN. ( I USED PARMESAN/ROMANO BLEND)   MIX THIS ALL TOGETHER WELL WITH YOUR HANDS

THEN ADD 1 CUP OF RICOTTA CHEESE THAT YOU HAVE DRAINED OVERNIGHT IN A COLANDER OVER A BOWL IN THE REFRIGERATOR.

ADD A FEW TURNS (ABOUT 6-7) OF THE PEPPER MILL

ADD 1/2 CUP OF 1/4 INCH CUBES OF MOZZARELLA CHEESE

BLEND THIS ALL TOGETHER WITH YOUR HANDS AS WELL   SHAPE INTO A LOAF SHAPE AND PLACE INTO A PAN THAT HAS BEEN BRUSHED WITH VEGETABLE OIL   PUT SOME OIL ON TOP OF THE MEATLOAF AS WELL

COOK IN A 375 DEGREE OVEN FOR 40 MINUTES COVERED WITH FOIL   AFTER 40 MINUTES REMOVE THE FOIL AND COOK FOR ANOTHER 1 1/2 HRS   ONCE IN THE OVEN….

NOTE:

START THE SPECIAL SAUCE.(RECIPE TO FOLLOW.) I WILL CALL IT LAMARCHE  MEATLOAF SAUCE. THAT IS NOT THE NAME OF THE MEATLOAF BUT THE MEATLOAF IS SUPPOSED TO BE THE WAY THEY MAKE IT IN LAMARCHE ,  ITALY SO I NAMED IT THAT.  RECIPE FROM LIDIAS ITALY.  SHE’S AN AWESOME CHEF.

Advertisements

LEMARCHE MEATLOAF SAUCE

LAMARCE MEATLOAF SAUCE

Recipe from one of my favorite chefs, Lidia Bastianich.

YOU WILL NEED

Olive oil

1 cup of finely chopped onions

Salt

1 cup of minced carrots

1/2 cup minced celery

2 bay leaves

Water

2 cans of crushed.tomatoes ( with seeds strained out if you prefer)

Ricotta cheese (optional)

If you use seeds you can add a tablespoon of sugar. This reduces any bitterness that may occur from seeds but also cuts the acid in the tomatoes. I add this to all my tomato sauces.

INSTRUCTIONS:

PUT A LITTLE OLIVE OIL IN THE BOTTOM OF A LARGE FRY PAN, START HEATING

ADD 1 CUP CHOPPED ONIONS THAT ARE CHOPPED SMALL AND STIR UNTIL THEY ARE SEMI SOFT

ADD SALT AND 1 CUP OF MINCED CARROTS

THEN ADD 1/2 CUP MINCED CELERY AND 2 BAY LEAVES

STIR ALL INGREDIENTS AND STIR FREQUENTLY FOR A FEW MINUTES

AFTER A FEW MINUTES OF STIRRING, ADD 1/4 CUP OF WATER  AND LET IT STEAM FOR 5 MINUTES

ADD 2 CANS OF CRUSHED TOMATOES. CAN REMOVE THE SEEDS TO AVOID BITTERNESS

COOK ON LOW HEAT UNCOVERED.

IF REDUCING TOO FAST PLACE LID ON PAN AND LET IT STAY ON FOR A FEW MINUTES AND THEN REMOVE AGAIN AND STIR. LET SIMMER ON LOWEST HEAT. SERVE THIS SAUCE ON THE SIDE. DISH IS MEANT TO SERVE FAMILY STYLE WITH THE SAUCE IN A BIG SEPARATE BOWL WITH A LARGE SCOOP OF RICOTTA PLACED IN THE MIDDLE OF THE SAUCE. SERVE THE MEATLOAF FAMILY STYLE AND PEOPLE CAN POUR THE SAUCE THEMSELVES OVER THE MEATLOAF