Agnolotti Ignudi Al Mascarpone (Meat Balls In Mascarpone)
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Agnolotti Ignudi Al Mascarpone (Meat Balls In Mascarpone)
  Sausage    Meat    Ham    Italian  
Last updated 6/12/2012 1:03:26 AM. Recipe ID 27367. Report a problem with this recipe.
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      Title: Agnolotti ignudi al mascarpone (meat balls in mascarpone
 Categories: Sausage, Ham, Italian
      Yield: 8 Servings
-------------------------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

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

      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.

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Recipe ID 27367 (Apr 03, 2005)

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