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Macaroni Alla Savonarola

Charles.Durand's picture
  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
  Salt 1⁄4 Teaspoon
  Uncooked peas 1 Cup (16 tbs) (Fresh / Frozen)
  Butter 2 Tablespoon
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Finely chopped cooked ham 1 Cup (16 tbs)
  Butter 3 Tablespoon
  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 375°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.

Recipe Summary

Main Dish

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Macaroni Alla Savonarola Recipe