Agnolotti

Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices.

Pork, Veal, Egg. Not vegetarian — contains parmesan whose rennet the source does not name, pork, veal.

Ingredients

• 400 g veal shoulder
• 300 g pork loin
• 1 sprig rosemary, 2 garlic cloves
• 200 ml dry white wine
• 200 g spinach, cooked and squeezed dry
• 100 g parmesan, grated
• 2 eggs
• 300 g plain flour and 3 eggs, for the pasta
• 60 g butter
• 1.5 teaspoons salt

Method

1. ROAST the veal and pork together with the rosemary and garlic at 170C for an hour and a half, adding the wine in stages. Keep every drop of what is in the tin.
2. Mince the cooled meat finely with the spinach, and mix with the parmesan, eggs and a spoonful of the tin juices.
3. Roll the pasta very thin and cut it into strips 6 cm wide.
4. Pipe the filling in small blobs down the middle of each strip, 2 cm apart. Fold the strip over lengthways.
5. PINCH BETWEEN EACH BLOB WITH FINGER AND THUMB, then cut along the pinches with a wheel. That pinch is what 'del plin' means, and it is why these are made from a strip rather than cut from circles.
6. DRESS THEM WITH THE ROASTING JUICES, loosened with butter and a spoon of the pasta water. There is no broth in this dish at any point — the tin is the sauce.
7. Boil 2 to 3 minutes and turn them through the juices off the heat.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes