Half pettone with mortadella and scrambled eggs with green peas is an Italian dish. The half pettone literally means "big cutlet" and is a large meatloaf. Mortadella is a cooked bolognese sausage made from minced pork interspersed with pork fat. The dish itself can be eaten both hot and cold.
Ingredients:
- 600 g mixed minced meat;
- 2 raw chicken eggs;
- 250 g green peas;
- 80 ml of milk;
- 2 thin slices of mortadella;
- 1 carrot;
- 1 onion;
- 200 ml of dry white wine;
- 1 celery
- some flour;
- 350 ml of drinking water.
Preparation:
- Beat two chicken eggs, stir with a whisk or fork. Add milk to the egg mixture (one third of a regular glass), add salt.
- Add green peas. This product can be either canned or frozen. Mix the ingredients.
- Heat a pan with a wide bottom (you can take a pancake pan) over the fire with a small amount of any oil. Pour the eggs and peas here and fry the pea omelet on both sides. Let the cooked omelet cool down.
- Put the minced meat on a large sheet of baking paper (sprinkled with flour), form an oval or round cake from it, which should not be very thin, otherwise it will be difficult to form a roll out of it.
- Put slices of mortadella on top of the minced cake. There are two of them indicated in the recipe, but more can be added if desired. If mortadella is difficult to find, then ham is a good substitute.
- Put the cooled pea omelet on top of the mortadella.
- Then there will be a crucial moment, for which accuracy and patience will be needed: rolling the roll. The half pettone must be closed on all sides.
- Roll in a roll of flour so that it covers the entire meat surface with a good layer.
- Cut the remaining vegetables (onions, celery and carrots) into small cubes and fry for three minutes in a wide, deep frying pan. By the way, the frying pan must be of such a size that the roll can be completely placed in it.
- Once the vegetables are lightly fried, add half a pettone here. Fry on all sides until browned. The roll should be turned over with two shoulder blades so that it does not fall apart.
- Then pour water and cook for about 30-40 minutes, the lid is closed.
- After the main time has passed, the water will boil away, now you can add white wine here, cook half a pettone for another 10 minutes.
- The result is a delicious meatloaf and aromatic wine-based gravy that gives a pleasant sourness to the meat.
