Monday, February 6, 2012
This Sicilian Loaf is a mixture of ground chuck, ground sirloin, ground veal, garlic, eggs, parsley, Italian spices and bread crumbs. The mixture is thoroughly mixed and then patted into a large, flat rectangle on a piece of parchment paper. The meat is then layered with Prosciutto ham, provolone cheese and sprinkled with bits of sun dried tomatoes. It is then rolled into a jelly roll and baked.
Just before the last ten minutes the top is lined with more provolone slices. After the mixture cools it is wrapped in aluminum foil and refrigerated over night.
I sliced the mixture and made a spicy mustard of mustard powder, mustard seeds, honey, vinegar, tarragon, horseradish and dried, fiery peppers all pureed together. The mustard went into a hollowed out yellow pepper and the meat went onto a large platter lined with parsley and cilantro and I scattered some grape tomatoes around for color.
Despite the seafood theme there was enough red wine to go with this dish. More on the wine in the days ahead.