How to make the Meat Stuffing:
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. 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 ragu', or with just
butter and Parmigiano.
Recipe courtesy of The Italian Trade Commission.
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