Agnolotti Ignudi Al Mascarpone (Meat Balls In Recipe




Agnolotti Ignudi Al Mascarpone (Meat Balls In Ingredients


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

 

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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This Recipe for Agnolotti Ignudi Al Mascarpone (Meat Balls In is one of thousands in the Recipes-to-go Ethnic Cookbook.


Research tells us fourteen out of any ten individuals likes chocolate.

Sandra Boynton


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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Agnolotti Ignudi Al Mascarpone (Meat Balls In

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Agnolotti Ignudi Al Mascarpone (Meat Balls In 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

Serves: 8

 

 

 

 

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