MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: AGNOLOTTI IGNUDI AL MASCARPONE (MEAT BALLS IN MASCARPONE 
  Categories: Sausage, Ham, Italian
       Yield: 8 Servings
  
 MMMMM-------------------------MEAT BALLS------------------------------
       4 oz Prosciutto; in one piece
       4 oz Pancetta; in one piece
       2    Italian sausages without
            -fennel seed
       4 tb Unsalted butter
       4    Extra-large eggs
     3/4 c  Bread crumbs, unseasoned
       5 tb Parmesan cheese; grated
            Salt & black pepper to taste
 
 MMMMM---------------------TO COOK MEAT BALLS--------------------------
       4 qt Chicken broth
 
 MMMMM---------------------------SAUCE--------------------------------
       8 tb Unsalted butter
     1/2 lb Mascarpone
     1/2 c  Heavy cream
            Salt & black pepper to taste
       1 pn Freshly grated nutmeg
 
 MMMMM--------------------------TO SERVE-------------------------------
       8 tb 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.
   
   Source: “Bugialli on Pasta” by Giuliano Bugialli
  
 MMMMM

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