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Agnolotti

AGNOLOTTI
(4 servings / 1 hour for preparation  + 2hours and 10minute for cooking)

Utensils
Rolling pin
Cog
Casserole
Mezzaluna/grinder

Ingredients
For the filling
200 g of beef meat
150 g of veal meat
130 g of pork loin
130 g of sausage
300 g of red wine
1 carrot
1 rib of celery
1 onion
1 clove of garlic
100 g of grated parmesan cheese
50 g of butter
1 spoonful of extra virgin olive oil
1/2 eggs
1 handful of breadcrumbs soaked in milk (squeezed)
1 spring of rosemary
1 spring of sage
2 cloves
1 nutmeg
Salt and pepper

For the dough
3 eggs
350 g of flour
1 pinch of salt
1,5 l of hen broth for stewing the agnolotti

Preparation
• Mix the cubed meat in a bowl, add  300 g of red wine, a pressed clove of garlic, the minced onion, the carrot and the celery, the rosemary, the sage and a the clove.
• Let it marinate for about 24 hours.
• After the indicated time is passed, strain the meat and filter the marinade.
• In a casserole brown meats and vegetables for 10 minutes, blend with some spoonfuls of marinade, mix another clove and some hot water.
• Braise the meats and the vegetables on a low flame for  at least 2 hours.
• In the meanwhile prepare the pasta, roll out the dough and cover it with a wet cloth.
• Put the meats and the vegetables in a bowl; add the sausage and mince it in the grinder.
• Add the cheese, the egg, the breadcrumbs, the nutmeg, a pinch of salt and mix them well.
• Make the agnolotti: slice the dough up in strips and distribute the stuffing in dollops far in a row on the pastry, cover it with the other strip, press with fingers around the stuffing and try to empty of air; slice with the cog in a square shape.
• Stew the agnolotti in the broth on a low flame, then strain after about 1 minute from their bobbing up, pass them in butter in a pan.

Presentation
Serve the agnolotti accompanied by a braised beef sauce with lots of grated parmesan cheese.

Kids partecipation
Do kids have clean hands? Well, they will enjoy with the dough, plunging their hands in the eggs and in the flour before shaping (and counting) the dollops of stuffing.

Comments
Agnolotti are a speciality from Piedmont, where we find lots of varieties related to the different areas and to the ingredients availability. They have in common: the stuffing, made of minced meats and vegetables and the square shape, with zigzag borders as a big stamp.

Useful tips
Born for re-using the leftovers after the feasts, agnolotti are a first course to be served dried, dressed with the meats sauce from the stuffing or with melted butter. They are also excellent in broth. For great celebrations: sprinkle white truffle shavings.

Nutritional and cultural curiosities
Agnolotti are a real emporium of basic foods: cereals for puff pastry, vegetables, meat, extra virgin olive oil for the stuffing, parmesan cheese as final touch.
 

Data di pubblicazione 28/03/2014 11:46
Ultimo aggiornamento 28/03/2014 11:49