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Agnolotti with gravy recipe - recipesfinder
One begins with the filling, the empiora. First you roast veal and pork: first on high heat for 10-15 minutes until golden brown, with olive oil, 3 cloves of garlic, rosemary, salt and pepper, then a quiet fire for over an hour soaking, if necessary, with broth. Let cool meat, removed the garlic and rosemary, after that chop finely. Meanwhile briefly boil the cabbage and remove al dente; drain well and let it flavor in the pan with oil and two cloves of garlic; Finally, chop finely with the crescent. Now assemble the minced meat and vegetables in a bowl, add the grated Parmesan cheese, three eggs and mix. The filling ready. Change to the preparation of the dough. On a pastry place the pile of flour, make a dent in it and put off 3 whole eggs and yolks 9: mix well until dough is firm and elastic, aggiustandola possibly with more flour.
Cut the dough into thick slices and cut a very thin or with a rolling pin or with a special machine. Take the filling with your fingers or with a spoon and fork make the tiny balls go to agagiare on the pastry.
Close i'agnolotto and once finished cook in boiling water for about 5 minutes.
500 G ==== veal
500 G ==== 5 garlic cloves
1 ==== rosemary
12 ==== eggs
1 dipper ==== broth
500 G ==== savoy cabbage
1 glass ==== olive oil
100 G ==== grated cheese