Meatballs with Ricotta: Polpettone con la Ricotta - ground pork

Method

• In a large bowl, combine the ground meat, ricotta, egg, Parmigiano-Reggiano, gherkins and pistachios.
• Mix only as much as necessary, and form into balls of a 1-inch diameter.
• In a large, heavy-bottomed skillet, heat the butter until it foams and subsides.
• Place the balls in the butter and brown on all sides.
• Add the stock and, if necessary, the milk so that the liquid comes halfway up the sides of the balls.
• Bring the liquid to a boil, reduce to a simmer and cook 15 minutes, until the meatballs are cooked through.
• Serve with the broth poured over.
• In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
• Add all the chicken parts and brown all over, stirring to avoid burning.
• Remove the chicken and reserve.
• Add the carrots, onions, and celery to the pot and cook until soft and browned.
• Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
• Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
• Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
• Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
• Stir the stock to facilitate cooling and set aside.
• Refrigerate stock in small containers for up to a week or freeze for up to a month.
• Yield: 1 1/2 quarts