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
It is possible to follow the history of written recipes far back into antiquity, certainly as far into history as the early Egyptians, and quite possibly further than that. However, mostly, these ancient cookbooks were just simple pictorial recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, a style of dining still practiced today. He also tells us how the early Romans made use of a wide range of herbs and spices, including some familiar names like bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like parsley, basil and rosemary. These new herbs and spices led to a surge in manuscripts on cooking, many of which are now in academic collections. By the time we get to the 20th century, cook books are in high demand, due to increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Agnolotti Ignudi Al Mascarpone (Meat Balls In recipe.
