Macaroni alia Genoa

A unique mixture of ground veal, Prosciutto ham, sweet Vidalia onions and green peas give new life to this macaroni and cheese recipe.  An exciting mix of spices infuse flavor into the veal.  4 types of cheese blend seamlessly.  This is a wonderful main dish.

Recipe makes 6 servings.


  • ½  pound ground veal
  • ¾ cup dry (Panko) bread crumbs. (Panko Crumbs are larger in size then most commercially prepared bread crumbs.
  • 1 egg, beaten
  • 3 tablespoons grated Parmesan/Romano cheese
  • ½ teaspoon sweet basil
  • ½ teaspoon marjoram
  • ¼ teaspoon thyme
  • ½ teaspoon sea salt
  • 1 cup uncooked green peas, fresh or frozen
  • 3 tablespoons unsalted sweet cream butter
  • ½  cup very finely chopped Vidalia sweet onion
  • 1 cup finely chopped cooked Prosciutto ham (4 ounces)
  • 3 tablespoons unsalted sweet cream butter
  • 3 hard-cooked eggs, cut in ½ inch cubes
  • 8 ounces (2 cups) White Medium Cheddar Cheese coarsely grated
  • 4 Ounces (1 cup) Fontina cheese shredded coarsely grated
  • 4 ounces (1 cup) White Extra Sharp Cheddar Cheese cut into ½” cubes
  • 2 cups whipping cream, half & half or whole milk may be used in this recipe.  A mixture of any of the three equaling 2 cups will produce excellent results.
  • 1 pound macaroni cooked and drained
  • 1 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan/Romano cheese


  1. Mix ground veal with bread crumbs, egg, 3 tablespoons shredded Parmesan cheese, , basil, marjoram thyme and salt to make a smooth mixture. Form into small balls using the small end of a melon ball tool.
  2. In a large ovenware skillet, cook meatballs in 3 tablespoons hot butter until lightly browned. Add the peas to the skillet.  Stir to coat with the butter.  Set in a preheated 375°F oven for 20 minutes to finish cooking.
  3. Bring 1 quart of salted water to a roiling boil.  Using a large spoon lower 3 uncooked eggs into the water.  Reduce heat to keep the eggs at a low boil for 16 minutes.  Remove from heat and immediately place the eggs into a bowl of ice cubes and water to stop the cooking process.  Shell and chop when cool
  4. Lightly brown Vidalia sweet onion, Prosciutto ham, 3 tablespoons butter in a saucepan.
  5. Add the Prosciutto-veal mixture, hard-cooked eggs, and cream/half & half/milk to the skillet; blend together. Bring to a low boil on the stove burner; simmering about 10 minutes, stirring very frequently to keep the mixture from sticking to bottom of pan.
  6. Turn macaroni onto a platter. Pour sauce over it, and then sprinkle the remaining Parmesan cheese over all.

Helpful Tips

Prosciutto is the Italian word for “ham.” This Italian-style ham has been seasoned, salt-cured (but not smoked) and air-dried. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw but ready to eat because of its curing. Look for golden pink, moist-looking prosciutto with pure white fat.

Use 3 to 4 quarts of water per pound of pasta. Unsalted water will reach a boil faster than salted water, so add salt to rapidly boiling water just before adding the pasta. Use about 1 teaspoon salt for each quart of water.

Adding 1 tablespoon olive oil to the cooking water keeps the water from boiling over.  Oil in the water also keeps the pasta from sticking together while cooking.