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.
Serving size: Complete recipe
Calories 5597 Calories from Fat 2972
% Daily Value*
Total Fat 337 g518.3%
Saturated Fat 189.3 g946.7%
Trans Fat 0 g
Cholesterol 2148.7 mg716.2%
Sodium 2947.4 mg122.8%
Total Carbohydrates 412 g137.2%
Dietary Fiber 24.8 g99.1%
Sugars 29 g
Protein 226 g452.6%
Vitamin A 234.2% Vitamin C 108.8%
Calcium 173.4% Iron 145.8%
*Based on a 2000 Calorie diet