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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Meat Loaf and Rissoles
Meat Loaf and Rissoles
(Polpettone e Polpette)

14 oz (400 grams) minced meat
3.5 oz (100 grams) prosciutto
1 egg
1 slice of bread
3.5 oz (100 grams) Parmigiano cheese
Plain flour
3 tbsp extra virgin olive oil
1 carrot
1 stick of celery
1 onion
1 glass white wine
Soak the bread in warm milk, then squeeze it dry and reduce to crumbs.

Mix together with the minced meat, chopped ham, egg, salt and chopped parsley.
Add the grated Parmigiano cheese.

Blend together thoroughly for a few minutes, then, with your hands slightly moistened, form into an oval shaped loaf (be very careful not to leave any cracks or gaps, otherwise the loaf will open and fall apart during the cooking).

Pour the oil into a large, earthenware dish with low sides and warm gently.

Roll the meat loaf lightly in the flour and place in the dish.
Brown evenly all over so that the surface forms a crispy crust.
Add the chopped carrot, celery and onion, toss until golden and pour in half a glass of white wine.
Leave to evaporate and add half a glass of water. It takes approximately half an hour for the loaf to cook, but it should be frequently checked to prevent it sticking to the pan.

Leave it to set for a few minutes and then cut into thick slices.
Pour its own hot gravy over and serve with potato puree.
Add some sliced mushrooms to the sauce for a really special flavor. Serves 4-5.

Note: To make rissoles instead, roll the mixture into small rounds and fry them gently in oil until cooked; add a glass of white wine and let it evaporate.
Sprinkle with chopped parsley and serve.
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