Ingredients

  • 2 ounces dried porcini mushrooms
  • cup diced pancetta
  • 1 large carrot, shredded
  • 1 large leek, shredded (or onion)
  • 2 cloves garlic, minced
  • 2 pounds ground pork (or half pork and half beef or 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 4 large eggs
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon ground sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Rehydrate porcini mushrooms in hot water until soft; squeeze moisture out and chop, reserving mushroom liquid.
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Step 2

  • Heat a large skillet over medium high heat and cook diced pancetta until crisp.
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Step 3

  • Remove to a bowl with a slotted spoon, reserving drippings.
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Step 4

  • Add carrots, leeks (onions) and garlic to the pan and cook until soft, about 5 minutes.
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  • Length: 5 minutes

Step 5

  • Add reserved mushroom liquid and continue cooking over medium low until all moisture has been absorbed.
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Step 6

  • Combine vegetables and reserved pancetta bits with bread crumbs, cheese, eggs, and spices and mix well.
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Step 7

  • Add meat and use a fork to combine fully, making sure not to pack down the meat too much.
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Step 8

  • Press meat into an 8 x 8 baking dish and bake at 350 degrees until cooked through, about 40 minutes.
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  • Length: 40 minutes