This stuffing suits all fresh stuffed pasta,
particularly for the small-size types. Pasta with this filling
may be served in broth, with tomato or beef ragù, or with
just butter and Parmigiano.
Meat Stuffing (Ripieno di
Carne)
2 tablespoons butter
1/4 pound lean ground veal
1/4 pound pork ground loin or fillet
1/4 pound lean ground beef
1 cup red wine, strong and dry
1 clove garlic
1 bay leaf
1/8 pound prosciutto
1/8 pound mortadella
2 cup fresh breadcrumbs
6 tablespoons Parmigiano
1 large egg
Salt
Pepper
- Brown the butter in a large casserole
with a heavy bottom with the finely chopped fat part of prosciutto.
Add the meat, let brown, and then add wine, the clove of garlic,
the bay leaf, and a little salt. Cover and cook on a very low
heat for about 3 hours (it should not boil). Stir occasionally
while cooking. If necessary, add spoonfuls of boiling broth or
water. The sauce should be quite concentrated and the meat well
cooked.
Drain the mixture and grind it in a food mill along with mortadella
and the lean part of prosciutto. Strain the leftover liquid and
use to moisten the breadcrumbs. Without squeezing them, add to
the meat mixture. Add egg, Parmigiano, a pinch of freshly ground
pepper and salt according to taste and mix well (the best way
is by hand). The stuffing is now ready.
- The stuffing will be more flavorful and
easier to handle if allowed to stand in a cool place, covered,
for a few hours.
Makes ? servings.
Recipe courtesy of The Italian Trade Commission.
