icon-location Los Angeles, CA

VEAL AND RICOTTA POLPETTINE

Veal

4-6 servings

INGREDIENTS

2 lbs ground pork
2 lbs ground veal
3/4 C parmigiano, grated
1/2 C Italian parsley, chopped
3 eggs
1/2 t nutmeg, freshly grated
1 lb ricotta
to taste salt and pepper
1 1/2 C fresh breadcrumbs
12 C tomato sauce

TO FINISH

  • Typically you should serve this in two courses: first some pasta with the sauce, then serve the polpettine on a platter with the sauce and freshly grated parmigiano.

    • Los Angeles, CA,