Yet, Another Rainy Day Recipe!


by La Morra Chef Josh Ziskin

  • 5 lbs ground beef
  • 6 oz ground or chopped prosciutto
  • 3 cups ground dried porcini
  • 2 cups parmegiano
  • Bread soaked on milk
  • 8 lightly beaten eggs
  • Salt and pepper to taste
  • 1 bottle white wine
  • flour to coat balls

Mix all ingredients vigorously with your hand, until the mixture is somewhat light and fluffy. Taste for seasoning.

Roll into 2 oz balls.

Heat large pans, Add a little oil, flour, and lightly brown balls on all sides. Deglaze with white wine, and finish cooking as wine reduces, adding a little stock if needed.