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Polpette Ubaldine Medievali (meat Dumplings With Medieval

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	Medieval	Clprime3	1	Servings

INGREDIENTS

11	oz	Assorted meats, veal
		chicken
		beef etc.
1		Roll, without the crust
		cut into small
		pieces
2		Eggs
2	oz	Parmigiano-Reggiano
1		Sausage, without fennel
2		Crushed cloves
		Nutmeg, to taste
		Sea salt and freshly ground
		pepper to taste
4		Fresh or day-old rolls to
		make bread up to 5
		crumbs
		Vegetable oil, for frying
2	T	Fresh tarragon, chopped
1	T	Capers, drained
1		Roll without crust
		Red vinegar
1	c	Extra virgin olive oil
		Sea salt and fresh pepper
		to taste
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Grind the meat. Mix all of the ingredients together and add to the
ground meat. Make small dumplings (approximately the size of
hazlenuts.) To make the bread crumbs, remove the crust from the 4 to  5
rolls and put bread in a food processor until consistency is like
flour. Roll dumplings in bread crumbs and shake off excess. Fry in  hot
oil until golden. Remove the dumplings with a skimmer and place  on
paper to remove the excess oil.  SAUCE  Chop the tarragon and capers
very finely. Soak bread in red vinegar.  Squeeze out the excess vinegar
and chop into very small pieces. Mix  all ingredients together. Add sea
salt and pepper to taste. Serve with  dumplings.  Converted by
MC_Buster.  Per serving: 2246 Calories (kcal); 238g Total Fat; (94%
calories from  fat); 17g Protein; 16g Carbohydrate; 393mg Cholesterol;
523mg Sodium  Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 46  Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER
CP0063  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1646 Calories From Fat: 528 Total Fat: 58.6g Cholesterol: 10453.1mg Sodium: 1382.6mg Potassium: 2468mg Carbohydrates: 92.1g Fiber: 1.3g Sugar: 51.4g Protein: 177.3g