Agnolini in broth
Instructions
The Mantuan agnolino differs from the famous tortellini bolognese not only for constituents, but also for the shape.
Is served preferably in broth, but you can taste it too dry with melted butter and Sage.
Soup: the soup kitchen, in Mantua, has always been the most important dish and housewives have always placed the utmost care in preparing a good broth, soups should be cooked.
The excellent broth you get putting in pot with water, salt, carrot, celery and onion; When the water begins to boil an equal amount of beef and chicken meat from broth.
This meat can then be served as second.
Browse: made the dough, work well, roll out the dough and let it dry.
Cut it into squares of about 6 cm and place a scoop of pesto.
Fold the pastry diagonally, press on the edges, turn them backwards and superimposing them by pressing.
Do not crush the cupolina of agnolino.
Pesto sauce: fry the onion in a saucepan with oil and butter.
Remove the onion and add the chopped beef.
Cover the casserole with a Holster so that the steam will condense and fall on overcooked.
After a couple of hours to add white wine.
If the sauce should thicken too add water during cooking.
When it is ready to cook with the sausage butter and bacon.
Add them to the stew, chop, knead with grated Parmesan and season with nutmeg.
Work the dough with an egg and let it sit for 12 hours, after which it will be ready to be divided on squares of puff pastry for the packaging of agnolini.
Once prepared the agnolini may be cooked in broth and served as an appetizer in a cup with maybe good Lambrusco, or as the first in a plate with maybe a sprinkling of Parmesan.
Ingredients and dosing for 6 persons
- Broth:
- 1 carrot
- 1 stalk of celery
- 1/2 onion
- Beef pulp
- Chicken soup
- For the dough:
- 500 G = = 00 Flour
- 150 g of semolina wheat flour
- 6 fresh eggs
- Pesto:
- 700 g of beef sausage meat of pork
- 100 g of bacon
- 1 egg
- Olive oil
- Onion
- White wine
- Parmigiano
- Nutmeg
- Butter