Agnolotti ignudi al mascarpone (meat balls) Recipe

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Agnolotti ignudi al mascarpone (meat balls)

Artist:	_	Yield:	8
Categories:	Fish, Ham, Italian, Pork, Sausages, Western European	Rating:	0
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Ingredients:

		MEAT BALLS
4	oz	Prosciutto, in one piece
4	oz	Pancetta, in one piece
2		Italian sausages without
		-fennel seed
4	tbsp	Unsalted butter
4		Extra-large eggs
3/4	cup	Bread crumbs, unseasoned
5	tbsp	Parmesan cheese, grated
		Salt & black pepper to taste
		TO COOK MEAT BALLS
4	quart	Chicken broth
		SAUCE
8	tbsp	Unsalted butter
1/2	lbs	Mascarpone
1/2	cup	Heavy cream
		Salt & black pepper to taste
1	pinch	Freshly grated nutmeg
		TO SERVE
8	tbsp	Parmesan cheese, grated

Procedures:

1	Cut the prosciutto and pancetta into small pieces and remove the casing from the sausages.
2	Using a meat grinder, grind together the prosciutto, pancetta, and sausages.
3	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.
4	Add the bread crumbs and parmesan, and season with salt and pepper.
5	Cover the bowl and refrigerate for at least 1 hour before using.
6	when ready, bring the broth to a boil in a large pot over medium heat.
7	Meanwhile, place a large skillet with the butter over low heat.
8	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.
9	Make sure the meat balls are solid with no holes inside.
10	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.
11	When all the meat balls are cooked and in the skillet, add the mascarpone and heavy cream.
12	Mix very well and simmer for 1 or 2 minutes, or until the mascarpone is completely dissolved.
13	Season with salt, pepper, and nutmeg.
14	Mix very well, then transfer to a warmed serving platter.
15	Serve immediately, with some parmesan on the side.