Italian · Authentic-ish Italian
Polpettone
318 kcal a serving, against 546 for the traditional version. That is 228 kcal off, or 42%, with 34.6g of protein. Serves 6. 1 hour 15 minutes.
What the traditional version is
Equal parts fatty beef mince and Italian sausage meat, bound with eggs, parmesan and bread soaked in whole milk. The meat is formed into a thick log, wrapped tightly in thin slices of pancetta, and roasted until crisp on the outside.
What changed, and what each change costs
Fatty beef and sausage meat down to 5% beef and turkey mince
This cuts a massive amount of fat while keeping the meat hearty. Turkey is incredibly lean and acts like a sponge for the garlic and parsley.
What it costs you. You lose that rich mouthfeel that coats your tongue. You also run the risk of it drying out if you ignore the passata bath.
150g of pancetta wrap for 300g of passata in the tin
The cured pork adds loads of fat to the outside of the meatloaf. Dropping it forces a change in cooking method, so I use a simple tomato sauce to braise the bottom half.
What it costs you. You lose the crispy, salty exterior. The meatloaf comes out softer, with a wet bottom rather than a roasted crust.
Whole milk down to semi-skimmed for soaking the bread
You need milk to hydrate the breadcrumbs, which stops the meat from turning into a rubber ball. Semi-skimmed does the exact same mechanical job for less fat.
What it costs you. Absolutely nothing. Once it's mixed with garlic, cheese and meat, you can't taste the difference.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 546 | 318 |
| Protein | 32.5g | 34.6g |
| Fat | 38.1g | 14.4g |
| Saturated fat | 14.6g | 4.9g |
| Carbohydrate | 17.5g | 11.8g |
| Protein per 100 kcal | 5.9g | 10.9g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Italian prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, eggs, milk.
The method is in the book
The original is a roasted, salty, fatty beast of a dish. This new version is softer, lighter and relies entirely on the quality of your passata and seasoning to carry the day. It works beautifully. You get a massive slab of meat that fills you up, plus a rich tomato sauce, all for a fraction of the fat. It's an honest trade.
The quantities and the method for this dish are in Authentic-ish Italian, along with 59 more. It is not out yet. The swap kit is free in the meantime.