Macaroni Alla Savonarola
|Ground veal||1⁄2 Pound|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Shredded parmesan cheese||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Uncooked peas||1 Cup (16 tbs) (Fresh / Frozen)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Finely chopped cooked ham||1 Cup (16 tbs)|
|Hard cooked eggs||3 , cut into 1/4 inch cubes|
|Heavy cream||2 Cup (32 tbs)|
|Macaroni||1 Pound, cooked and drained (Big Spaghetti With A Hole)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs), shredded|
Mix half of the ground veal with bread crumbs, egg, 2 tablespoons cheese, nutmeg, and salt to make a smooth mixture.
Form into small balls In a large ovenproof skillet, cook peas in 2 tablespoons hot butter until lightly browned.
Add the meatballs to the skillet.
Set in a 375Â°F oven for 20 minutes.
Lightly brown onion, ham, and remaining veal in 3 tablespoons butter in a saucepan.
Add to the skillet the ham-veal mixture, hard-cooked eggs, and cream; mix well.
Bring to boiling; simmer about 15 minutes.
Turn maccaroncini onto a platter, pour sauce over it and sprinkle remaining Parmesan cheese overall.