Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 11 ounces | Assorted meats; (veal, chicken, |
| \N \N | ; beef, etc.) |
| 1 large | Roll; without the crust |
| \N \N | ; cut into small |
| \N \N | ; pieces |
| 2 \N | Eggs |
| 2 ounces | Parmigiano-Reggiano |
| 1 \N | Sausage; without fennel |
| 2 \N | Crushed cloves |
| \N \N | Nutmeg; to taste |
| \N \N | Sea salt and freshly ground pepper; to taste |
| 4 \N | Fresh or day-old rolls to make bread; up to 5 |
| \N \N | ; crumbs |
| \N \N | Vegetable oil; for frying |
| 2 tablespoons | Fresh tarragon; chopped |
| 1 tablespoon | Capers; drained |
| 1 \N | Roll without crust |
| \N \N | Red vinegar |
| 1 cup | Extra virgin olive oil |
| \N \N | Sea salt and fresh pepper; to taste |
SAUCE
Grind the meat. Mix all of the ingredients together and add to the ground meat. Make small dumplings (approximately the size of hazlenuts.) To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor until consistency is like flour. Roll dumplings in bread crumbs and shake off excess. Fry in hot oil until golden. Remove the dumplings with a skimmer and place on paper to remove the excess oil.
SAUCE:
Chop the tarragon and capers very finely. Soak bread in red vinegar.
Squeeze out the excess vinegar and chop into very small pieces. Mix all ingredients together. Add sea salt and pepper to taste. Serve with dumplings.
Converted by MC_Buster.
Per serving: 2246 Calories (kcal); 238g Total Fat; (94% calories from fat); 17g Protein; 16g Carbohydrate; 393mg Cholesterol; 523mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 46½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063 Converted by MM_Buster v2.0n.