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Associate.com - Share Your Recipe!

Recipe Name: Agnolotti Ignudi Al Mascarpone (meat Balls In Mascarpone Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Ounce(s) Prosciutto, in one piece
4 Ounce(s) Pancetta, in one piece
2 Italian sausages without
Fennel seed
4 Tablespoon(s) Unsalted butter
4 Extra-large eggs
3/4 Cup(s) Bread crumbs, unseasoned
5 Tablespoon(s) Parmesan cheese, grated
Salt & black pepper to taste, Salt & black pepper to taste
4 Quart(s) Chicken broth
1/2 Pound(s) Mascarpone
1/2 Cup(s) Heavy cream
1 Pinch(s) Freshly grated nutmeg
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 Posted to FOODWINE
Digest 28 Sep 96 Date: Sat, 7 Sep 1996 02:57:12 +0000 From: Linda
Place <placel@worldnet.att.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1291
Calories From Fat: 966
Total Fat: 108.7g
Cholesterol: 394.1mg
Sodium: 4320.4mg
Potassium: 530.8mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: 1.5g
Protein: 70.3g


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