Small Bowl of Meat Filling for Pasta
(click to enlarge)

Pasta Meat Filling #1


Italy
Makes:
Effort:
Sched:
DoAhead:  		 14 oz
***
1 hr
Most		 A very dry and intensely flavorful filling for small fresh pastas - sufficient to fill fresh pasta forms such as cappelletti made from 4 cups of flour. It can be made well ahead up to mixing in the egg, and refrigerated, or frozen.




4
1/2
4
1/2
2
2
2-1/2
1/4
1/4
1
oz
T
oz
T
oz
oz
oz
t
t

Pork, lean (1)
Butter
Chicken Meat (2)
Butter
Pancetta (3)
Salami, dry (4)
Parmesan Cheese
Nutmeg
Salt
Egg, medium
Make   (1 hr)
  1. Cut PORK into about 3/4 inch cubes. Fry gently in 1/2 T Butter until raw color is gone. There should be no browning. Drain and let cool.
  2. Cut CHICKEN into about 3/4 inch cubes. Fry gently in 1/2 T Butter for 2 to 3 minutes until no longer raw. There should be no browning. Drain and let cool.
  3. Chop PANCETTA and SALAME very fine. Traditionally It's done with a knife for best texture. If you use a mini-prep processor do them separately as they chop very differently. They must be chopped very fine, but not to mush.
  4. Grate PARMESAN on the fine side of your grater. If chopping with a knife, mix with the other ingredients. If using the mini-prep, run it separately.
  5. When cool, combine Pork and Chicken and chop quite fine, but not until they become a paste. Again, it's traditionally done by hand with a knife for best texture. If you use the mini-prep, run them separately. If I used a knife, I finish by chopping everything but the egg together until uniformly mixed.
  6. Massage All Items together. It's best to do this by hand for even texture and distribution.
NOTES:

  1. Pork:

      Weight is without any fat or membranes. Cut doesn't matter much.

  2. Chicken:

      The pattern recipe calls for breast, but I use thigh meat which has better flavor. Weight is with all skin and fat removed.

  3. Pancetta:

      This is Italian salt pork made up into a roll. Regular salt pork can be used if you can't get it.

  4. Salami

      This needs to be a dry salami. The pattern recipe calls for Soppressata as a substitute for the unavailable local salami insisted on by the recipe's originator. OK, I confess, I've used a Hungarian dry salami and it worked fine.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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