| MEAT BALLS | | 4 oz Prosciutto, in one piece | | 4 oz Pancetta, in one piece | | 2 x Italian sausages without fennel seed | | 4 tbl Unsalted butter | | 4 x Extra-large eggs | | 34 cup Bread crumbs, unseasoned | | 5 tbl Parmesan cheese, grated | | Salt & black pepper to taste | | TO COOK MEAT BALLS | | 4 qt Chicken broth | | SAUCE | | 8 tbl Unsalted butter | | 1/2 lb Mascarpone | | 1/2 cup Heavy cream | | Salt & black pepper to taste | | 1 pch Freshly grated nutmeg | | TO SERVE | | 8 tbl 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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