Recipe - Agnolotti Ignudi Al Mascarpone (Meat Balls In Mascarpone

MEAT BALLS
4 ounce Prosciutto; in one piece
4 ounce Pancetta; in one piece
2 Italian sausages without
fennel seed
4 tablespoon Unsalted butter
4 Extralarge eggs
Three fourths cup Bread crumbs, unseasoned
5 tablespoon Parmesan cheese; grated
Salt & black pepper to taste

TO COOK MEAT BALLS
4 qt Chicken broth

SAUCE
8 tablespoon Unsalted butter
One half pound Mascarpone
One half cup Heavy cream
Salt & black pepper to taste
1 pn Freshly grated nutmeg

TO SERVE
8 tablespoon 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 placel@worldnet.att.net