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Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone


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Ham/pork Italian Sausages

Ingredients:

MEAT BALLS
  • 4 oz Prosciutto; in one piece
  • 4 oz Pancetta; in one piece
  • 2 Italian sausages without fennel seed
  • 4 tb Unsalted butter
  • 4 Extra-large eggs
  • 3/4 c Bread crumbs, unseasoned
  • 5 tb Parmesan cheese; grated
  • Salt & black pepper to taste
TO COOK MEAT BALLS
  • 4 qt Chicken broth
SAUCE
  • 8 tb Unsalted butter
  • 1/2 lb Mascarpone
  • 1/2 c Heavy cream
  • Salt & black pepper to taste
  • 1 pn Freshly grated nutmeg
TO SERVE
  • 8 tb Parmesan cheese; grated

Directions:

Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages. Using a meat grinder, grind together the prosciutto, pancetta, and sausages. Place the ground meat in a crockery or glass bowl, add the butter and eggs, and mix very well with a wooden spoon until the butter is completely incorporated. Add the bread crumbs and Parmesan, and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour before using.
 
When ready, bring the broth to a boil in a large pot over medium heat. Meanwhile, place a large skillet with the butter over low heat. When the broth reaches a boil, start shaping the meat mixture into tiny meat balls; a heaping tablespoon of mixture will be enough to prepare several. Make sure the meat balls are solid with no holes inside. Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter. When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix very well, then transfer to a warmed serving platter. Serve immediately, with some Parmesan on the side.
 
Source: "Bugialli on Pasta" by Giuliano Bugialli Posted to FOODWINE Digest 28 Sep 96
 
Date: Sat, 7 Sep 1996 02:57:12 +0000
 
From: Linda Place <placel@worldnet.att.net>