On 2005-02-03, Mark Shaw > wrote:

> While travelling on business a month or so ago I had a HUGE
> meatball on top of a plate of penne that I still remember
> very fondly. It was apparently made from very finely ground
> meat - probably veal and pork - and was moist and delicious
> as well as delicately spiced. I want to make something like
> that.

Polpetti
http://www.panix.com/~clay/cookbook/...alian+recipe33

Polpette alla Cantinella
http://www.panix.com/~clay/cookbook/...alian+recipe19

Polpette Napoletane
http://www.panix.com/~clay/cookbook/...alian+recipe20

--
Clay Irving >
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