- ⅝ lb beef
- 1 ¾ oz ham
- crustless white bread, soaked in milk and squeezed dry
- 1 sprig parsley
- 1 clove of garlic
- 1 oz grated Parmigiano Reggiano cheese
- 3 eggs
- 2 ½ oz prosciutto fat
- ¾ oz onion
- ½ carrot
- ½ stalk celery
- ½ leaf of bay leaves
- 1 clove
- 1 lb canned tomatoes
- all-purpose flour
20 minutes preparation + 20 minutes cooking
Pass through a mincer the boiled meat cut into small pieces, the soft inner part of a loaf, amd the ham, garlic and parsley. Put into a bowl and add the Parmesan, a little salt, pepper and nutmeg.
Amalgamate the various ingredients with 2 whole eggs, mixing with a fork to avoid compromising the mixture too much. With the palms of the hands, and without too much pressure, shape some pellets, squash these into the shape of risoles, flour, sprinkle with lightly-salted beaten egg, and dip in the breadcrumbs.
Put into a crockpot the oil, the chopped mixture of ham fat, the chopped onion, celery, and carrot, the bay leaf and the clove. As soon as the chopped mixture turns light gold, mix in the sieved tomato pulp, reduce well, and season with salt and pepper.
Just before serving, heat some oil in a pan, fry the rissoles in it and drain well. Put them into the pan containing the sauce and leave to gain flavor for some moments. Serve, lined up next to one another, on a hot serving plate, well-covered in sauce.