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
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
Servings: 8 servings
Agnolotti Ignudi Al Mascarpone (Meat Balls In Recipe brought to you by Recipe Ideas
Categories: Italian; Meat; Pasta
The History of Recipes
We can read the history of written recipes back into the distant past, at least as far back into history as the Egyptians, and maybe further still. However, mostly, these early records were just primitive pictorial recipes for meal preparation.
In fact, the oldest recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including a few you will know such as basil, fennel and parsley. Later on, we find some recipe books which date from the fourteenth century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that is popular today, but rather descriptions of the types of meals cooked for the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new tastes led to an eruption in publications on food, many of which are now in academic collections. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Agnolotti Ignudi Al Mascarpone (Meat Balls In recipe.
