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home > recipes > meat > agnolotti ignudi al mascarpone
Linda Place Title: AGNOLOTTI IGNUDI AL MASCARPONE (MEAT BALLS IN MASCARPONE Categories: Sausage, Ham, Italian Yield: 8 Servings MMMMM-------------------------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 MMMMM---------------------TO COOK MEAT BALLS-------------------------- 4 qt Chicken broth MMMMM---------------------------SAUCE-------------------------------- 8 tb Unsalted butter 1/2 lb Mascarpone 1/2 c Heavy cream Salt & black pepper to taste 1 pn Freshly grated nutmeg MMMMM--------------------------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 MMMMM +----------------------------@---------------------------------------+ | Janet Morrissey @ "There are two means of refuge from | | "Mostly Harmless" @ the misery of life: music and cats." | | janetm@online1.magnus1.com @ - Albert Schweitzer | +----------------------------@---------------------------------------+

Agnolotti Ignudi al Mascarpone


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keyword: agnolotti
keyword: ignudi
keyword: mascarpone
ethnicity: italian
recipes for meat
recipes by janetm
Email Address:
(posted April 20, 1995)

Linda Place

Title:
AGNOLOTTI IGNUDI AL MASCARPONE (MEAT BALLS IN MASCARPONE
Categories:
Sausage, Ham, Italian
Yield: 8 Servings

MMMMM-------------------------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

MMMMM---------------------TO COOK MEAT BALLS--------------------------
4 qt
Chicken broth

MMMMM---------------------------
SAUCE--------------------------------
8 tb
Unsalted
butter
1/2 lb Mascarpone
1/2 c
Heavy cream
Salt & black pepper to taste
1 pn Freshly grated
nutmeg

MMMMM--------------------------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

MMMMM

+----------------------------@---------------------------------------+
| Janet Morrissey @ "There are two means of refuge from |
| "Mostly Harmless" @ the misery of life: music and cats." |
| janetm@online1.magnus1.com @ - Albert Schweitzer |
+----------------------------@---------------------------------------+



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