Recipe - Polpette Ubaldine Medievali (Meat Dumplings With Medieval Sp

11 ounce Assorted meats; (veal,
chicken,
; beef, etc.)
1 lg Roll; without the crust
; cut into small
; pieces
2 Eggs
2 ounce ParmigianoReggiano
1 Sausage; without fennel
2 Crushed cloves
Nutmeg; to taste
Sea salt and freshly ground
pepper; to taste
4 Fresh or dayold rolls to
make bread; up to 5
; crumbs
Vegetable oil; for frying

SAUCE
2 tablespoon Fresh tarragon; chopped
1 tablespoon Capers; drained
1 Roll without crust
Red vinegar
1 cup Extra virgin olive oil
Sea salt and fresh pepper;
to taste

Grind the meat. Mix all of the ingredients together and add to the ground
meat. Make small dumplings (approximately the size of hazlenuts.) To make
the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a
food processor until consistency is like flour. Roll dumplings in bread
crumbs and shake off excess. Fry in hot oil until golden. Remove the
dumplings with a skimmer and place on paper to remove the excess oil.

SAUCE:

Chop the tarragon and capers very finely. Soak bread in red vinegar.
Squeeze out the excess vinegar and chop into very small pieces. Mix all
ingredients together. Add sea salt and pepper to taste. Serve with
dumplings.

Converted by MC_Buster.

Per serving: 2246 Calories (kcal); 238g Total Fat; (94% calories from fat);
17g Protein; 16g Carbohydrate; 393mg Cholesterol; 523mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 46 One half Fat;
0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063

Converted by MM_Buster v2.0n.