Agnolotti Ignudi Al Mascarpone (Meat Balls in Mascarpone
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 17 ingredients
- 4 quarts Chicken broth
- 4 tablespoons Unsalted butter
- 4 ounces Pancetta; in one piece
- 4 Extra-large eggs
- 5 tablespoons Parmesan cheese; grated
- 8 tablespoons Parmesan cheese; grated
- Salt & black pepper to taste
- 4 ounces Prosciutto; in one piece
- 1/2 cups Heavy cream
- 8 tablespoons Unsalted butter
- 1/2 pounds Mascarpone
- 3/4 cups Bread crumbs, unseasoned
- Ground meat
- 2 Italian sausages without fennel seed
- Cut
- 1 pinch Freshly grated nutmeg
- Salt & black pepper to taste
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Mixing bowl
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Chef's knife
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Grater
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Wooden spoon
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Slotted spoon