Polpettone di Carne di Cavallo al Cannonau (Horse Meat Meatloaf with Cannonau Wine)

Polpettone di Carne di Cavallo al Cannonau
By Master Chef Gianluca Deiana Abis
History
Polpettone, or Italian meatloaf, is a beloved comfort food across Italy, with each region offering its own variations. In Sardinia, Cannonau wine—a bold, tannic red wine made from the Grenache grape—adds depth to many dishes, including this one. The use of horse meat in this dish reflects the island's traditional use of this lean, flavorful meat in local cooking. The Cannonau wine enriches the meatloaf, creating a rich, savory sauce that pairs beautifully with the dish.
Ingredients
600g of fresh, lean horse meat (minced or finely chopped)
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
2 tablespoons of breadcrumbs (preferably grissini Torinesi crumbs)
100g of grated Parmigiano Reggiano
1 tablespoon of fresh parsley, chopped
Salt and freshly ground black pepper to taste
1 tablespoon of olive oil (for frying)
1 cup of Cannonau wine (or any other robust Sardinian red wine)
2 tablespoons of tomato paste
1/2 cup of vegetable stock or beef broth
1 tablespoon of butter
1 sprig of rosemary (optional)
Instructions
Prepare the Meat Mixture:
In a large bowl, combine the minced horse meat, finely chopped onion, minced garlic, egg, breadcrumbs, grated Parmigiano Reggiano, parsley, salt, and pepper.
Mix well until all the ingredients are thoroughly combined. If the mixture feels too wet, add a little more breadcrumbs until you achieve a firm consistency.
Shape the Polpettone:
Shape the meat mixture into a loaf, about 20–25 cm long. You can wet your hands to prevent the meat from sticking.
If you like, you can stuff the polpettone with a filling of mozzarella or hard-boiled eggs for extra richness.
Brown the Polpettone:
Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the polpettone in the pan and brown it on all sides. This should take about 5–7 minutes.
Once browned, remove the polpettone from the skillet and set aside.
Prepare the Sauce:
In the same skillet, add the tomato paste and cook for 1–2 minutes to caramelize it slightly.
Pour in the Cannonau wine, scraping the bottom of the pan to release any flavorful bits. Let the wine reduce by half, which will intensify its flavor.
Add the vegetable stock or beef broth to the pan and stir well. If using, add the rosemary sprig for extra aroma.
Cook the Polpettone in the Sauce:
Return the browned polpettone to the skillet. Spoon some of the sauce over the top.
Cover and cook on low heat for about 45 minutes to 1 hour, turning the polpettone halfway through cooking. The meatloaf should cook through and absorb the rich flavors of the wine and tomato sauce.
Finish the Dish:
Once the polpettone is cooked, remove it from the skillet and let it rest for 10 minutes before slicing.
While the polpettone rests, add a tablespoon of butter to the sauce, stirring until the sauce becomes glossy and smooth.
Serve:
Slice the polpettone and serve it with the rich Cannonau wine sauce spooned over the top. Pair it with mashed potatoes, roasted vegetables, or a simple green salad.
Wine Pairing:
Since Cannonau is used to create the sauce, this dish pairs perfectly with a glass of Cannonau di Sardegna. The bold, earthy flavors of the wine will enhance the savory richness of the horse meat and complement the sauce beautifully.
This hearty dish brings the flavors of Sardinia to your table, showcasing both the unique qualities of horse meat and the depth of Sardinian wines. Enjoy your meal!
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