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Marcella Hazan Meatloaf braised in White Wine with Dried Wild Mushrooms

lollypop Feb 8, 2008 04:11 AM

Hi all,
I have a hand written copy of this recipe but the last couple of steps are confusing. I think the person who copied this down got it wrong. Does anyone have this recipe? If so, could you post or tell just the last few steps. On my recipe they are listed as steps 7, 8 & 9.

thanks so much

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  1. MMRuth RE: lollypop Feb 8, 2008 04:18 AM

    http://www.chowhound.com/topics/48621... - which ones are off here? I can go check and see if it's in one of my Marcella books.

    6 Replies
    1. re: MMRuth
      MMRuth RE: MMRuth Feb 8, 2008 04:45 AM

      Essentials of Classic Italian Cooking has a recipe for "Tuscan Meat Roll with White Wine and Porcini Mushrooms" that might be it, but the ingredients are a bit different than those in the link above, and includes tomatoes. It is essentially a meatloaf recipe - let me know if you think this is it.

      1. re: MMRuth
        lollypop RE: MMRuth Feb 8, 2008 10:33 AM

        Maybe. Ingredients include dried mushrooms, ground beef, bread, milk, onion, S&P, chopped prosciutto, parmesan, garlic, egg yolk, bread crumbs, butter, oil, dry white wine & tomato paste. Does this sound like it?

        1. re: lollypop
          MMRuth RE: lollypop Feb 8, 2008 10:54 AM

          Yes - except the last ingredient is 2/3 cup chopped tomatoes, not paste. The instructions are 1 - 7 in the book.

          1. re: MMRuth
            lollypop RE: MMRuth Feb 9, 2008 04:27 AM

            Do you keep the meat (roll) in the dutch oven when you are reducing the wine? Do you add the mushrooms and tomatoes to the dutch oven or a separate pan? This is where my recipe gets unclear. thanks for your help

            1. re: lollypop
              MMRuth RE: lollypop Feb 9, 2008 07:59 AM

              The recipe I have says to:

              1. Brown the meat on the stove top, turning it carefully.
              2. Add wine, let it bubble until reduced to half of volume - turn once or twice during this time as well.
              3. Turn heat to med. low, add chopped reconstituted porcinis, tomatoes (2/3 cup chopped), juices and filtered porcini juice. Cover tightly, adjust heat so it's at a gentle/steady simmer. Turn and baste meat once or twice..
              4. After 30 minutes, put the lid ajar slightly, and cook for another 30 minutes, turning meat once or twice.
              5. Let meat rest on cutting board a bit, slice - 3/8 inches - if juices are too runny, boil down a bit.

              Hope that helps.

      2. re: MMRuth
        lollypop RE: MMRuth Feb 8, 2008 10:32 AM

        No, a different meatloaf recipe. I am making both. thanks for checking in, though.

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