Brown the butter in a large casserole with a heavy bottom with the finely chopped fat part of prosciutto. Add the meat, let brown, and then add wine, the clove of garlic, the bay leaf, and a little salt. Cover and cook on a very low heat for about 3 hours (it should not boil). Stir occasionally while cooking. If necessary, add spoonfuls of boiling broth or water. The sauce should be quite concentrated and the meat well cooked.
Drain the mixture and grind it in a food mill along with mortadella and the lean part of prosciutto. Strain the leftover liquid and use to moisten the breadcrumbs. Without squeezing them, add to the meat mixture. Add egg, Parmigiano, a pinch of freshly ground pepper and salt according to taste and mix well (the best way is by hand). The stuffing is now ready.
The stuffing will be more flavorful and easier to handle if allowed to stand in a cool place, covered, for a few hours. This stuffing suits all fresh stuffed pasta, particularly for the small-size types. Pasta with this filling may be served in broth, with tomato or beef ragù, or with just butter and Parmigiano. |
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