Prep 20 mins
Cook 15 mins
From Easy Entertaining with Michael Chiarello. I love that these are made with turkey and can't wait to eat them.
- 2 lbs ground turkey
- 1 cup fresh breadcrumb (use soft breadcrumbs)
- 2 egg yolks
- 4 tablespoons green onions, thinly sliced
- 1 tablespoon sage, chopped
- 1 teaspoon Worcestershire sauce
- 2 teaspoons salt
- fresh ground black pepper
- 1 tablespoon lemon zest, finely grated
- 2 ounces mozzarella cheese, cut into 4 equal pieces
- 2 cups mozzarella cheese, grated
- olive oil, for frying
- 1 (32 ounce) jar marinara sauce
- 6 buns (I prefer soft soudough)
- Put the turkey in a bowl. Add all the remaining ingredients except for the mozzarella and work them in gently by hand. Divide the mixture into 12 equal pieces. Flatten each piece into a round patty. Top 6 of the patties with a piece of mozzarella and then with a second patty, making 6 polpettones. By hand, press the edges together to seal them and to make patties of even thickness. Sprinkle both sides of the patties with salt and pepper.
- Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8-inch. When the oil is hot, add the 6 patties. Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer.
- While the patties are cooking, heat the marinara sauce in a deep skillet. Add the cooked patties to the sauce. (Or drain the oil from the skillet and add the tomato sauce directly to the patties.)
- Put a few tablespoons of grated mozzarella on top of each patty. Simmer the patties in the sauce for about 4 minutes, until the cheese is melted.
- Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll. Top with a little more sauce and serve immediately.
- Michael's Notes: For the lightest polpettone, work the mixture as little as possible.