Beef polpettone with eggs and roast potatoes

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Allow 55 g without the shell for each egg in the centre, giving 2 eggs in total. Put them whole into a suitably sized saucepan with the water allocated for the eggs (500 g; make sure they are submerged). Bring to the boil, then simmer gently for 9 minutes. Cool under running water, peel and dry. Meanwhile, soak the bread without its crusts in the 70 g water, break it up with a fork and leave to absorb the water for 5 minutes.
2. Preheat the oven to 190°C conventional. Mix the beef with the soaked bread and its water, the beaten raw egg for binding (55 g in total, divided between the versions), the very finely chopped onion, garlic, parsley, 3 g salt and pepper. Work together for just 1 minute, until the mixture binds and holds its shape; overworking would make the meat dense.
3. Spread the meat mixture on a sheet of baking paper into a rectangle of even thickness (reference: 22 × 18 cm for two portions). Adjust its length to the amount of mixture, or make several rolls, keeping the same thickness of meat around the eggs and the same final diameter. Line up the hard-boiled eggs lengthways along the centre. Lift the paper on one side to bring the meat over the eggs, then close the other side over them. Press the seam and ends closed: the eggs must be completely enclosed, with no cracks.
4. Place the roll seam-side down in one or more dishes large enough for the rolls and potatoes without crowding (reference: 25 × 32 cm for two portions), gently removing the paper. Brush with the 10 g oil. Toss the potatoes with the 20 g oil, 3 g salt and rosemary needles; arrange them around the meat without covering it.
5. Bake for 20 minutes. Then pour the wine and 120 g hot water into the base of the dish, not over the crust. Turn the potatoes and cook for another 30–40 minutes, basting the meat twice with the juices. The surface should be golden and the meat should reach 75°C on a thermometer inserted into the meat mixture rather than a hard-boiled egg.
6. Check the potatoes: a knife tip should go in easily and the edges should be golden. If they need more colour, transfer the meat to a board and leave the potatoes in the oven for another 5 minutes. Cover the meat loosely and rest for 10 minutes.
7. Cut into 2 cm slices with a sharp knife, cleaning the blade between cuts to keep the egg pattern clear. Serve with the potatoes and cooking juices.

Variants and their steps remain below the recipe.