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This sounds wonderful to me; thoroughly enjoy following your recipes and posts. Perhaps to truly appreciate Italian cooking, you have to be Italian (a little humor...lol!).
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Raciónes: 12
Ingredientes
- One large onion, finely chopped
- 1-2 cloves of garlic
- 3-4 large sausages (mild âItalianâ type)
- Olive oil (or, better, lard)
- Salt and pepper
- Red wine
- 2 large cans of tomatoes (800g/28 oz.) passed through a food mill, or the equivalent of crushed or puréed tomatoes
- A sprig or two of fresh parsley
- For the rice:
- 500g (1 lb.) of rice for risotto (see Notes)
- A ladleful (or two) of the ragù above, mixed with enough additional water to make one liter/one quart of liquid
- Salt
- 3 eggs
- 100g (3-1/2 oz.) freshly grated Parmesan cheese
- A few sprigs of fresh parsley, finely chopped
- For the polpettine (little meatballs):
- 250g (1/2 lb.) of chopped beef, pork and/or veal (see Notes)
- 50g (1-1/4 oz.) of freshly grated Parmesan cheese
- 100g (3-1/2 oz.) of breadcrumbs or day-old bread, trimmed and soaked (see Notes)
- A few sprigs of fresh parsley, finely chopped
- Olive oil for frying (or another vegetable oil)
- For the rest of the stuffing:
- One ball of fiordilatte, mozzarella cheese made with cowâs milk (see Notes), sliced or cubed
- 25g (1 oz.) of dried mushrooms (preferably porcini) soaked in water until soft
- 200 g (7 oz.) of frozen peas (or a small can)
- For the mold:
- Butter or lard
- Breadcrumbs
- (NB: While the rice is simmering, you can let your dried mushrooms soak.)
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 297 | |
| Calories from Fat 56 | 19% |
| Total Fat 6.29g | 8% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 554mg | 23% |
| Potassium 285mg | 8% |
| Total Carbs 42.14g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.92g | 2% |
| Protein 14.65g | 23% |
