Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone

Title:
Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone

Yield:
8 Servings

Categories:
Sausage,
Ham,
Italian




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





 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