I'm thinking of trying Batali's Meatballs with Ricotta in Milk this weekend (Molto Italiano, p 398), which he calls "lactic love bombs." WOW. They sound delicious (ground pork and veal, ricotta, a little parm, pistachio nuts, even a few cornichons). The meatballs are browned and then brought to a boil in sotock and milk and cooked for about 15 minutes more.
They're served in what he calls "a 'broken' white sauce." I don't care how it looks (he says it "may seem strange to American sensibilities") but I wonder how that will appear b/c my date might get scared. LOL!
Has anyone made this? How does it taste? How does it look? I mean, love bombs sound PERFECT for a romantic dinner... just would like some tips or a review.