Tasty Agnolotti from Piemonte

Agnolotti are a kind of stuffed pasta coming from Piemonte: you can find them filled with cheese, or meat, vegetables. All the recipes‘ variations are delicious and worthy to taste and to prepare.
The shapes are always the same, though, in spite of the variety of  fillings. They have to be square and small,  made from a very thin sheets of pasta.
Which are the ingredients? It seems complicated to make, but it is not, believe me! As a kid, I used to help my granny with her pasta making every Sunday.
Here we go for the pasta: 500 g flour, 8 yolks and 2 whites.
Make the dough from the flour and the eggs , put it in a bowl, cover all with a tea-towel or a wrap, and let it sit.
The filling? 300 g cooked lightly seasoned pot roast, 150 g roast pork loin, 75 g fresh, mild sausage, 100 g brains, 2 tablespoons unsalted butter, a bunch of escarole, Parmigiano, 3 eggs, freshly grated nutmeg, salt.

Boil the sausage and the brains for a few minutes, then remove them and let them cool. Remove the sausage skin and crumble it, while removing the pig brain’s membranes. Mince it all with the cooked escarole. Mix all the ingredients in a bowl with your fingers.

Take the pasta dough, cut and shape the sheet into two equal-sized pieces, and make the squared shapes for agnolotti. put the filling in one square and cover with the other pasta’s little square.

The sauce to dress our fab dish? The most common are butter and fresh sage, freshly grated Parmigiano or Grana Padano  Boil the agnolotti in a meat stoke, take them out and season them with the butter and sage along a light red.

2 Responses to “Tasty Agnolotti from Piemonte”

  1. Piemonte feastivities in Fall: take a walk on the truffle-wild side Says:

    […] is the time of the year to discover the wonderful and expensive world of truffles!!! White or black, this gourmet addition to your meals is luxurious: thousands of pounds to spend […]

  2. Langhe: heritage, history and wine to discover Says:

    […] The Langhe and its natural treasures are particularly interesting in the fall season: truffle,  hazelnut groves and the vineyards from which superb reds like Barolo,  Barbaresco,  Nebbiolo are born!! So let us going through the Langhe, a trip which follows the crest of the hills looking for the castles, churches, abbeys, nobleman’s villas, buildings, rural hamlets, groups of houses dating back to medieval times. 85 kilometres starting from Alba the “capital” of the Langhe and “the city of a hundred towers”,  Diano d’Alba and from here Grinzane Cavour , a little town gathered around its castle, headquarters of the Piedmont Regional Cellars. […]

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