| per il ripieno: |
| - |
400 gr. beef |
| - |
300 gr. leg of pork |
| - |
150 gr. boiled spinach or Scarola lettuce |
| - |
¼ onion |
| - |
1 clove garlic |
| - |
1/2 carrot |
| - |
1 stem celery |
| - |
1 rametto di rosemary |
| - |
1/2 glass dry white whine |
| - |
1 glass beef stock or canned broth |
| - |
1 egg |
| - |
40 gr. Parmesan cheese - freshly grated |
| - |
oil and butter |
| - |
salt, pepper and ground nutmeg |
| Dough: |
| - |
500 gr. flour |
| - |
6 eggs |
| - |
salt |
| - |
1 tablespoon olive oil |
| |
|
| 1) |
Wash and chop vegetables. In a pot warm three spoonfuls of olive oil and a tablespoon of butter, add the meats and brown on one side, then add the vegetables and herbs and saute to brown. Pour white wine and let evaporate, add salt and pepper, cover and cook until tender. Pour some beef stock from time to time. Drain and reserve gravy. |
| 2) |
Place flour on baker’s board, sprinkle a couple of pinches of salt, make a well in center and drop 2 eggs and 4 yolks (reserve the whites) and pour one table spoon of olive oil. Blend together and knead until smooth and elastic. Cover with wrap and let stand for 30 mins. To speed up operations, prepare the dough while meats cook. |
| 3) |
Put the warm meat through a food chopper 2/3 times. Add spinach (sauted with butter and chopped fine), grated Parmesan, egg, a pinch of ground nutmeg, salt and pepper. Mix well. |
| 4) |
Spread out one third of the dough until is very thin. Starting from 1 cm from the edge make a row of little mounds of stuffing (cold) on the dough. The mounds should be 1 cm apart. When row is complete, cover by folding dough over top; then press firmly between the mounds of stuffing with fingers. Cut along full length of strip. With thumb and forefinger pinch dough closed for each mound then cut in between mounds with pastry wheel cutter. Continue until all dough and stuffing used. |
| 5) |
Place agnolotti in boiling water and cook 1-2 mins. Drain and spoon gravy over. |
