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  • Agnolotti Ignudi Al Mascarpone

    Agnolotti Ignudi Al Mascarpone

    This Italian dish is translated to roughly “Naked Ravioli with Mascarpone”, meaning it’s Ravioli without the pasta. Hence, meat only with cheese sauce. Oi, and what a cheese sauce.

    This is the kind of dish that you’re embarrassed to tell your doctor that you’ve eaten. Let’s see.. we have pork, butter, heavy cream and mascarpone. There’s not a damn thing light about this dish. And this is the way we like it.

    • 4 oz Prosciutto
    • 4 oz Pancetta, in one piece
    • 3/4 lb. Ground Italian sausage
    • 4 tbl Unsalted butter, room temp
    • 4 Extra-large eggs
    • 3/4 cup Bread crumbs, unseasoned
    • 5 tbl Parmesan cheese, grated
    • Salt & black pepper to taste
    • 2 qt Chicken broth
    • 8 tbl Unsalted butter
    • 1/2 lb Mascarpone
    • 1/2 cup Heavy cream
    • 1 pch Freshly grated nutmeg
    • Parmesan cheese, grated
    • Italian parsley, chopped

    The size of the pancetta or prosciutto doesn’t matter, as you’re going to grind it up in your food processor.

    Then, in a glass bowl, mix the ground pancetta and prosciutto with the ground Italian sausage Add the eggs and butter, mixing well enough so that you cannot see any butter. Pour in the bread crumbs and 5 Tablespoons of freshly grated Parmesan Cheese and thoroughly incorporate. Salt and pepper to taste and cover with Saran wrap and chill in the refrigerator for 60 minutes.

    After the hour, bring the chicken broth to a rolling boil in a large soup or stock pot. While waiting for the broth to boil, feel free to roll the ground pork into balls about the size of a SuperBall (about the diameter of an American Silver Dollar).

    Place a large skillet on a second burner and place over medium low heat. Place all 8 Tablespoons of butter in skillet and allow to melt.

    Once the broth starts to boil, place a few meatballs into broth and cook. When the meatballs float uninterrupted, spoon them out and place in the skillet with the melted butter. Repeat this process until all the meatballs have been cooked.

    Add the mascarpone and heavy cream to the skillet. Mix very well and simmer for 1 or 2 minutes, until the mascarpone is completely dissolved. Season with salt, pepper, and nutmeg. Mix well, then transfer to a warmed serving platter. Serve immediately, topped with Parmesan Cheese and Parsley.

    Serves 8


    Tags: Italian Cuisine, Mascarpone, pork, recipe, Sausage