Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Pour cream over the cubed bread, and leave to soften for about 10 minutes.

Measure out all of the meats into a large mixing bowl.

Finely chop the rosemary, thyme, sage, and parsley and add it into the mixing bowl with the meats along with the nutmeg, cayenne, pepper, and salt to taste.

Grate the parmesan cheese and add it into the meat mixture.

Crack and mix together the eggs, and add it into the meat mixture.

Add the soaked bread into the meat mixture, and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead it together until everything is well combined.

Cut the roasted red pepper into strips.

Line a baking sheet with tinfoil.

Place a piece of parchment paper over a baking sheet, and spread the meat mixture evenly into a rectangle slightly smaller than the baking sheet. Lay down pieces of Mortadella, followed by pieces of provolone cheese, and then the strips of roasted red pepper. Using the parchment paper, roll the Polpettone into a long log. Sprinkle with fine breadcrumbs.

Preheat the oven to 350°F. Cook for 45 minutes to 1 hour on the baking sheet until the internal temperature of the Polpettone reaches 165°F. Once finished cooking, let cool for 10 minutes and cut into 1 inch slices to serve.