Serves 2
2 teaspoons white crème de menthe
5 teaspoons butterscotch schnapps
8 teaspoons white crème de cacao
4 teaspoons Baileys Irish Cream
2 cups chicken broth
2 teaspoons coconut-flavored rum
8 teaspoons heavy cream
1 teaspoon Goldschläger cinnamon schnapps
Salt
¼ pound ground beef, pork, and veal
1 medium egg
5½ teaspoons chopped shredded carrots
5½ teaspoons grated parmiggiano-reggiano cheese, plus more for sprinkling
5½ teaspoons bread crumbs
4 teaspoons finely chopped parsley
1 clove garlic, mashed into a paste with a little salt
Pepper
2<sup>2</sup>/<sub>3</sub> ounces ditalini pasta
<sup>2</sup>/<sub>3</sub> cup ice cubes
Oatmeal and Pepperidge Farm Mint Milano cookies, crushed, for garnish
Fresh mint, for garnish
1. In a large, deep skillet or saucepan, bring crème de menthe, butterscotch schnapps, crème de cacao, Baileys, broth, rum, heavy cream, and Goldschläger to a boil, then salt it and lower to a simmer.
2. Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley, and garlic paste; season with pepper. Form into 1-inch balls.
3. Drop meatballs into broth mixture and simmer until cooked through, about 5 minutes. Stir in pasta and cook until al dente, 6 to 7 minutes. Do not drain; add ice cubes immediately before serving. Sprinkle with crushed cookies and extra cheese; garnish with mint sprigs.
No comments:
Post a Comment