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.