Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.
Mark's Tuscan Lake Loaf (Print this)
My best dish - served warm on cold nights. This recipe comes from Tuscany in the hills of Italy. It makes twice as much sauce than the meatloaf needs, so serve with mashed potatoes or bread. It’s great on plain pasta or white rice the next day.

 6 oz dried wild mushrooms, fresh are better, use what you have
 3 lbs lean ground beef, leaner the better
o For a more flavorful version, try mixing 1 lb lean ground beef, 1 lb ground veal, with 1 ground Italian sausage (w/o casings) – Johnsonville if possible
 3 - 4 tbsp milk, add more if the bread crumbs aren’t creamy enough
 2 - 3 cups Panko bread crumbs (seasoned or unseasoned)
 1 cup finely fresh chopped onion or 1 cup dried onion
 ¼ cup onion powder
 1 tsp Kosher salt
 1 tbsp freshly ground black pepper
 ¼ cup finely chopped prosciutto ham, smoked ham, or bacon (bacon is best for first timers)
 1 cup freshly grated Parmesano Reggiano cheese
 ½ tsp minced garlic
 2 lightly beaten egg yolks
 4 Tbsp tomato paste
 2 Tbsp extra virgin olive oil
 1 Tbsp butter
 1 cup dry red or white wine, use what you like to drink. Try not to use the cheap cooking wine.

Cooking instructions
 Soak the mushrooms in two cups of lukewarm water for half an hour or more or cut up the fresh mushrooms into small squares.
 In a bowl, blend the meat(s).
 In a small bowl, combine the milk and ½ the bread crumbs, and mash/stir until creamy.
 Add the milk and bread crumbs to the meat, along with the onion, onion powder, salt, pepper, (ham/bacon), cheese, and garlic. Mix thoroughly by hand.
 Mix in the lightly beaten egg yolks.
 Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. It needs to fit your pan, length and width.
 Tap with your palm to drive out any air bubbles. Roll the loaf in the remaining bread crumbs until evenly coated.
 Drain the mushrooms (keep the water). If you used fresh mushrooms add cups of chicken stock in its place. Chop the mushrooms roughly and set aside. Strain the mushroom soaking water through a fine sieve lined with paper towels.
 Combine the tomato paste and the mushroom soaking water and set aside.
 Heat the butter and extra virgin olive oil in a Dutch oven or heavy casserole pan with a lid.
 Brown the meat on all sides in the pan over medium heat after the butter foam subsides, without the lid. Add the wine. Increase heat to medium high.
 Boil wine briskly with the meat roll until the wine reduces by one half, turning meat carefully once or twice.
 Turn heat to medium low and add chopped mushrooms.
 Add the tomato paste, mushroom water to the meat and mushrooms.
 Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
 Carefully remove meat to a cutting board. Allow it to cool slightly and rest.
 Cut into slanted slices about 3/8 of an inch thick.
 If the sauce seems thin, concentrate it by boiling rapidly for a few minutes or thicken it by other means.
 Pour a little sauce on a warm serving platter, arrange the meat slices, cover the meat using the remainder of the sauce.
 Serves about 6
Brought to you by:Mark Crouse
Lotawana News is sponsored by:
Barb Cooley

Lotawana News
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Lees Summit, MO 64064

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