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PORCINI MEATBALLS Time: 45 minutes 2 ounces dried porcini 1/2 pound ground veal 1/2 pound ground pork 1 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper 2 teaspoons chopped fresh tarragon 1 egg Olive oil. 1. Place porcini in a heatproof bowl.
Ground veal: tasty, juicy, slightly beefy taste; $9.99.
Another nonstarter was a special of pork belly stuffed with ground veal and mushrooms.
AMERICAN PASTURAGE Ground veal: sweet and delicate but meaty; $5.46 plus shipping; americanpasturage.com; (417) 258-239417
Dry too was the ground veal, pork and ham filler in the cannelloni ($17).
Beef stroganoff, blintzes filled with ground veal, and whole sterlet, a kind of small sturgeon, are also on the menu.
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She adds to this base other meats, preferably equal amounts of ground pork, veal and lamb.
It's made of soffritto (fried onions, celery and carrots), stale bread, milk, grated cheese and eggs mixed with ground beef, veal and sweet Italian sausage.
For full-throttle northern Italian opulence, try the agnolotti, filled with a mixture of ground chicken, veal and pork and more preserved truffles, along with melted fontina cheese.
Polpette alla Rosie, three giant loosely formed meatballs of ground pork, veal and beef, studded with pine nuts, raisins, sweet onions, garlic and parsley in a marinara sauce, was a meal in itself.
And the sheep provide meat, some of which the Cesarinas ground with veal to make a tureen full of moist meatballs, which they served alongside a sauté of field greens, the kind that everyone at the table had scavenged from the hills as children in the lean postwar years.
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