About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Beef Patties Baked with Anchovies and Mozzarella | Main | Bollito Misto-Mixed Boiled Meat Platter »

Tuscan Meat Roll with White Wine and Porcini Mushrooms

My wife and I spent two weeks in Tuscany in May 2004, based at Villa Nottola, just down the hill from Montepulciano. The weather was terrible - not much Tuscan sun - but we had a great time. My Trip Report of our time in Tuscany - Tuscan Rambles - led to my first pick in the 2006 Slow Travel contest. I chose a week - which we extended to twelve days - in an apartment in Rome, which we took in September 2007. We were able to invite our two sons to accompany us to Rome - our two daughters were otherwise engaged. We treasure our time in Italy with our two sons - Roman Holiday.
So we have fond memories of our time in Tuscany, despite the poor weather. Another reason for our pleasant recollections is the food we enjoyed. We had several very good meals, including three at the well-known Trattoria Latte di Luna in Pienza. Much of the food we enjoyed was in the style of cucina povera . While Marcella does not make the connection, I am pretty sure that this recipe is in the same tradition.

Wow! - a lot of ingredients in this recipe. Bread, milk, ground beef, onion, salt, pepper, prosciutto, parmigiano-reggiano cheese, garlic, egg yolk, bread crumbs, butter, vegetable oil, white wine, porcini mushrooms, plum tomatoes. See below.


Most of the ingredients are mixed with the meat, which is then shaped into a salami-like roll about 2 1/2" thick, then rolled in the bread crumbs & cooked in an oval pot for about an hour along with the tomatoes and water from soaking the porcini mushrooms. I should have taken a photo of this step - would have made my next comment very obvious.

OK, if you haven't figured this out already, this dish is basically a meat loaf with a tomato sauce. Final result below.


What I liked about this recipe:

Well, what's not to like? Aside from the porcini mushrooms, everything was close at hand. No problems.

What I didn't I like about this recipe:

The directions called for me to flip the meat roll several times in the pan. I had some difficulty at first, but my technique improved with practice.

Would I make it again?

Hey, why not? Inexpensive dish to prepare with excellent results. A bit of an upgrade from the usual meat loaf recipes. I'll likely make it many times.

Comments (7)

Thanks Beth and Mike for you love for Italy and its foody world which is a good way to preserve traditions and culture of our land. Porcini mushrooms are very typical from Tuscany, and in particular the Garfagnana area close to Lucca. I love them and I am tempted by the meat rool pairing...usually we use veal filet or roasted pork. Just remember not to add parmesan cheese on top, as it covers the original smell of porcinis. Enjoy it!

Marcella Hazan:

We used to stop in Pienza, an almost self-consciously Tuscan town, every time we drove through central Tuscany. The main reason was the pecorino, which I hope you sampled. It exemplifies the platonic ideal of sheep's milk cheese, the most satisfying firm cheese there is to eat. We always brought back half a dozen wheels to Venice. I hope some day an importer with a palate will discover it and enrich the all too familiar and safe selection of Italian cheeses that fills the cheesemongers' counters.

Marcella Hazan:

Ah, Wishversilia, another pedantic Tuscan commentator. Porcini are no more typical of Garfagnana than they are of Borgotaro or the Montello or the chestnut and oak woods of the Langhe in Piedmont or the hills northwest of Bologna and of two dozen at least other wooded hillsites in Italy. As for the presumed irreconcilability of parmigiano and porcini, the writer should be introduced to dishes such as risotto coi porcini, which is always mantecato with parmigiano.

This looks so very comforting and delicious. Thanks Doug!


Marcella, We managed to bring back two wheels of pecorino from Caseficio Cugusi, between Montepulciano and Pienza

Looks great Doug! I'm looking forward to returning to Pienza and eating LOTS of pecorino. I didn't think that we were able to bring it home to Canada but apparently I was wrong. I shall correct that on my next trip.

Jennifer Jacobs:

I've been cooking through Classics and More Classics and my family loves this recipe. The sauce is amazing. My 2 year old and picky 5 year old gobble it down. I'm enjoying this site so much. It's wonderful to cook a recipe myself, come to the site to read your experience and comments and then read Marcella's personal antidotes and comments. Amazing!

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This page contains a single entry from the blog posted on November 17, 2010 6:00 AM.

The previous post in this blog was Beef Patties Baked with Anchovies and Mozzarella.

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