Mooresville's popular Caruso's

Mooresville's popular Caruso's

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by Chef Pasquale Caruso

WCNC.com

Posted on May 30, 2013 at 9:44 AM

Updated Thursday, May 30 at 12:29 PM

Caruso's Polpettone
For the meat stuffing
4 slices white bread
2 cups heavy cream
3# bulk, mild Italian sausage
1 cup diced, fresh mozzarella
1 cup diced Asiago cheese
1 cup grated Parmigiano Reggiano cheese (the good stuff)
1 cup diced Mortadella
lots of freshly crack black pepper
NO SALT
2 whole eggs

For the pastry
1 sheet frozen puff pastry, thawed according to box directions
3 eggs, whisked

1) Pre-heat oven to 350F. Soak the bread in the cream for just a minute or two, then proceed to mix everything together well until fully combined.

2) Lay the puff pastry sheet on a parchment-lined baking tray and shape the meat mixture into the middle of the puff pastry. Pull the pastry dough up around the meat so that it forms a roll. Seal the pastry seams and turn over on the parchment paper. Bruch with egg. Bake 20-30 minutes, until golden brown and cheese is oozing from the edges.

Serves 8-10 people

 

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