Ingredients
1 pound spaghetti, cooked and drained
For dumplings
1/2 pound ground veal
1/8 pound prosciutto, or cooked ham, finely chopped
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons alt
1 egg, beaten
1/2 cup dry bread crumbs
For sauce
3 tablespoons butter
2 tablespoons dry vermouth
1 pound tomatoes, chopped
1/4 teaspoon freshly ground black pepper
Directions
Mix together the veal, ham, cheese, 1/2 teaspoon salt and the egg.
Shape teaspoons of the mixture into little balls.
Roll in the bread crumbs.
Melt the butter in a saucepan; brown the balls in it.
Add the wine; cook until absorbed, add the tomatoes, pepper and remaining salt; cook over low heat 30 minutes.
Taste for seasoning.
Pour over the hot spaghetti and serve with grated cheese.
This dish is served as a main course.
Serves: 4
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Camille Pissaro, Paysage a Chapanval, 1880. |
