| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian1 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Day-old bread; cut 1/2" cubes |
| 1 1/4 |
c |
Milk |
| 4 |
oz |
Pancetta; finely chopped |
| 2 |
oz |
Liver salami; cut small cubes |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 4 |
oz |
Butter |
| 2 |
oz |
Speck; cut 1/8" julienne |
| 1/2 |
c |
Grated asiago cheese |
INSTRUCTIONS
Place bread in mixing bowl and douse with milk, mixing well, and let
stand 5 minutes.
Meanwhile, place pancetta into a 12-inch to 14-inch sauté pan and
place over medium heat. Cook until fat is melting, about 5 minutes,
and add bread and milk mixture, liver salami, flour, nutmeg, pepper
and salt and stir to mix well, about 1 minute. Remove and allow to
cool, about 5 minutes. Add eggs and mix well.
Form into 15 to 20 quarter-sized balls. Bring 6 quarts water to boil
and add 2 tablespoons salt. Place balls in water and cook 6 to 7
minutes, until tender.
Meanwhile, place butter and speck in a 12-inch to 14-inch sauté pan
and melt over medium heat. Draw canederli well and toss into pan. Add
grated cheese and toss to coat. Serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-1D01)
Per serving: 1586 Calories (kcal); 121g Total Fat; (68% calories from
fat); 60g Protein; 64g Carbohydrate; 743mg Cholesterol; 5320mg Sodium
Food Exchanges: 3 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit;
21 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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