2. Meanwhile, in a large bowl, mash the bread with a few tablespoons of warm water until pulplike. Add the chicken, pork, 1/4 cup Parmesan, ricotta, egg, parsley, sugar, ginger, cloves, and salt and pepper to taste and mix until well combined. Form a heaping tablespoon of the meat mixture into a small patty about 1/4 inch thick. Repeat with the remaining mixture. You should have about 24 patties. In a large nonstick skillet, heat the olive oil over medium-high heat. Cook the meat patties, turning once, until golden and cooked through, about 1 minute per side. Transfer to a plate; cover to keep warm.
3. Meanwhile, bring a large pot of water to a boil and salt it generously. Add the onion and penne, stir, and cook according to package directions, until the pasta is al dente. Drain and place the pasta and onion in a large serving bowl.
4. Stir the chicken stock and 1 tablespoon Parmesan into the hot reduced cream. Season to taste with salt and pepper. The sauce should be a golden color due to the saffron. If you would like a more intense color, add the pinch of turmeric. Add the meat patties, including any liquid they released while resting. Pour the saffron cream sauce and meat patties over the penne and onion and toss until evenly coated. Top with the parsley and serve immediately.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.