VEAL & PROSCIUTTO POLPETTE
VEAL & PROSCIUTTO POLPETTE with CREAMY POLENTA
SERVES: 6
INGREDIENTS:
Crusty Bread 6oz (about ½ loaf)
Prosciutto 4 Slices
Parsley Leaves, chopped ½ Cup
Kosher Salt 2 tsp.
Fresh Oregano leaves ½ Tbsp.
Porcini Powder 1 Tbsp.
Fennel Seed ½ Tbsp.
Crushed Red Pepper ½ tsp.
Fresh Ricotta 1 Cup
Parmesan, grated ¼ Cup
Whole Eggs 3 ea.
Whole Milk 2oz.
Ground Veal 2 ½ lbs.
PREPARATION:
1. Preheat the oven to 425°F with the fan on low.
2. Tear the bread and prosciutto into small chunks and grind them in a food processor.
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