mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
Sicilian Meatloaf with Ricotta and Pistachios

(Serves 6)
Sicilian  Meatloaf with Ricotta and Pistachios
Sicilian  Meatloaf with Ricotta and Pistachios
Ingredients:

1 pound ground pork
8 ounces ground beef (preferably chuck)
1 cup ricotta cheese
2 eggs
3 tablespoons olive oil
1/2 cup grated pecorino cheese
1/3 cup pistachios, shelled
2 garlic cloves, minced
2 tablespoons chopped fresh parsely
1/2 teaspoon freshly grated nutmeg
Salt and pepper
4 ounces prosciutto, thinly sliced
1/2 cup white wine

Directions:

Preheat oven to 400 degrees F.

Put all the ingredients except the prosciutto and wine in a large bowl.
Use your hands to mix the ingredients until well blended.  The mixture will be
very soft.  Form the meat mixture into an oval shape (like a football.)

Use a shallow baking dish, approximately 9 x 11-inches.  Coat the bottom of
the dish with some olive oil.  Drape the prosciutto slices across the bottom of
the dish crosswise.  Reserve 4 slices for the top.

Place the meatloaf onto the prosciutto in the baking dish.  Bring the prosciutto
slices up and around the meatloaf, almost encasing it.  Place the reserved
slices over the top to cover any empty spaces.  Pat the pieces down against
the meat mixture.

(You can prepare the meatloaf up to this point and refrigerate it, if desired)

Bake, uncovered, for 15 minutes.  Pour the wine over the meatloaf. 
Bake for another 30 minutes, basting occasionally with the wine in the baking
dish.  The internal temperature should be about 155-160 degrees F.

Remove the meatloaf from the oven and allow it to rest for 15 minutes.
The resting time allows the meat to firm up for easier slicing.
This Sicilian meatloaf that combines ground pork and beef with ricotta and
pecorino cheese is studded with pistachios and wrapped with prosciutto.  Ground
chuck is recommended because it has a little more fat which adds some moisture
to the meat mixture.  Serve this meatloaf with some Traditional Tomato Sauce.
RECIPE COLLECTIONS
Appetizers
Breads
Breakfast
Cheese
Desserts
Drinks
Holidays
Lasagna
Meat
Pasta
Poultry
Pizza
Polenta
Ravioli
Risotto
Salads
Sauces
Seafood
Soups
Vegetable Entrees
Vegetable Sides
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
ITALIAN MEAT RECIPES  >  MEATLOAF RECIPES  >  SICILIAN MEATLOAF
You Might Also Like
Spaghetti with Classic Italian Meaballs
Falsomagro - Sicilian Stuffed Beef Roll
SICILIAN COOKING
The essence of Sicilian cooking is its
simplicity. Whether you want to make a
vitalizing weekend breakfast, a quick after-
work supper, or host a relaxing dinner
party, these easy, robustly flavored dishes
are sure to provide inspiration and win
compliments from family and friends.
Print Friendly and PDF
Share
PROSCIUTTO
Prosciutto ham originates in the Emilia-Romagna region of Italy. It is the product of a long, unhurried drying process lasting a minimum of 210 days.