Recipe for Veal & Prosciutto Polpette

The Capital Grille Shares Their Recipe

Published On: Oct 05 2012 09:19:55 AM EDT

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.

3. Place the bread mixture, chopped parsley, salt, porcini powder, oregano, fennel seed, red pepper, ricotta, grated parmesan, eggs, and milk into a stainless steel mixing bowl and stir to combine.

4. Add the veal and fold it into the mixture.

5. Brush the blended oil onto a sheet pan.

6. Portion the veal mixture into 3 oz. polpette and place them into the oiled hotel pan.

7. Place the pan of polpette into the oven and cook for 20 minutes until they reach an internal temperature of 165°F.

8. Serve the polpette over the polenta and garnish with fresh ricotta and tomato sauce

FRESH RICOTTA

VEAL & PROSCIUTTO POLPETTE with CREAMY POLENTA

INGREDIENTS:

Whole Milk 1 qt.

Heavy Cream 1 Cup

Kosher Salt 2 tsp.

White Vinegar 1 oz.

Extra Virgin Olive Oil 2 tsp.

PREPARATION:

1. In a medium saucepan, combine the milk, cream, and salt and place it over high heat

2. Allow the milk mixture to reach 180°F.

3. Remove the pan from the heat and whisk in the vinegar.

4. Allow the ricotta curds to form for 5 minutes.

5. Line a strainer with two layers of WET cheesecloth and place the strainer over a large container.

6. Pour the ricotta and remaining liquid into the strainer and the cheese to drain for 15 minutes.

7. Once the ricotta has drained completely, place it in a clean mixing bowl and fold the olive oil in.

CREAMY POLENTA

VEAL & PROSCIUTTO POLPETTE with CREAMY POLENTA

INGREDIENTS:

Blended Oil 1 Tbsp.

Onion, 1/8 inch dice 2 Tbsp.

Garlic, minced 1 Tbsp.

Chicken Stock 3 Cups

Whole Milk 1 pint

Polenta 1 Cup

Kosher Salt 1 tsp.

Parmesan, finely grated ½ Cup

PREPARATION:

1. Warm a large sauce pan over medium heat. Add the oil, onion and garlic.

2. Sweat the onion and garlic over medium low heat for 2-3 minutes, until the onions are translucent.

3. Season with ½ tsp. of kosher salt and add the chicken stock and milk.

4. Bring the liquid to a boil and whisk in the polenta.

5. Reduce the heat to a simmer and cook the polenta, stirring regularly, for 20-25 minutes.

6. Whisk in the salt and grated parmesan.

TOMATO SAUCE

VEAL & PROSCIUTTO POLPETTE with CREAMY POLENTA

INGREDIENTS:

Tomatoes, canned 2 ea., 28 oz.

Olive Oil ¼ Cup

Fresh Basil Leaves 1 Bunch

Kosher Salt 2 tsp.

PREPARATION

1. Place the olive oil into a heavy bottom sauce pan over low heat.

2. Tear the basil leaves and stir them into the oil.

3. Add the tomatoes, salt and bring the sauce to a boil. Stir the sauce and remove it from the heat.

***The Sauce May Be Made A Day in Advance***