Agnolotti Ignudi Al Mascarpone (meat Balls In Mascarpone

Realize that when you put your faith in Jesus Christ, there can be no holding back. Your will must hand God its letter of resignation. For unless you submit to God's will in everything, you are not submitting to Him in anything. Think about it. If you only follow God's will when it happens to correspond to your own will, then you never have to surrender at all. You are simply asking God to endorse your own agenda as often as He can. But if you want new life in Christ, you must adopt God's agenda and throw away your own.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy, Meats	Italian	Ham, Italian, Sausage	8	Servings

INGREDIENTS

4	oz	Prosciutto, in one piece
4	oz	Pancetta, in one piece
2		Italian sausages without
		fennel seed
4	T	Unsalted butter
4		Extra-large eggs
3/4	c	Bread crumbs, unseasoned
5	T	Parmesan cheese, grated
		Salt & black pepper to taste
4	qt	Chicken broth
8	T	Unsalted butter
1/2	lb	Mascarpone
1/2	c	Heavy cream
		Salt & black pepper to taste
1	pn	Freshly grated nutmeg
8	T	Parmesan cheese, grated

INSTRUCTIONS

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>

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“There’s more hope for murderers than the self-righteous”

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