MEAT BALLS
4 oz prosciutto, in one piece
4 oz pancetta, in one piece
2 italian sausages without fennel see, d
4 tbsp unsalted butter
4 extra-large eggs
3/4 cup bread crumbs, unseasoned
5 tbsp parmesan cheese, grated
1 salt & black pepper to taste
TO COOK MEAT BALLS
4 qt chicken broth
SAUCE
8 tbsp unsalted butter
1/2 lb mascarpone
1/2 cup heavy cream
1 salt & black pepper to taste
1 pinch freshly grated nutmeg
TO SERVE
8 tbsp parmesan cheese, grated
A Recipe for
Agnolotti Ignudi Al Mascarpone (Meat Balls In
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This Recipe for Agnolotti Ignudi Al Mascarpone (Meat Balls In is one of thousands in the Recipes-to-go Ethnic Cookbook.
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
If you enjoy this Agnolotti Ignudi Al Mascarpone (Meat Balls In Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This is a recipe for Agnolotti Ignudi Al Mascarpone (Meat Balls In from the recipe cookbook of Recipes-to-go (Ethnic)
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
The ear tests words as the palate tastes food. |
| Job 34:3 |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
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
Serves: 8
Agnolotti Ignudi Al Mascarpone (Meat Balls In Recipe brought to you by Recipes To-Go