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!).
Ingredients
- 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
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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% |
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