Agnolotti cavour
Instructions
Prepare the filling: Peel the sausage, sminuzzatela and let it Sear in a pan until it has lost its fat.
Thoroughly wash the brain, rid them of blood which covers film and let flavour, pulp, in a large knob of butter.
Finely chop the roasted veal and beef stew; transfer the mixture into a bowl, add the chopped sausage, the brain (which during cooking will be slightly mushy), eggs, a little grated nutmeg, a pinch of salt and Parmesan in quantities sufficient to obtain a dough well connected and compact.
Blanch Escarole leaves now, for a few minutes in boiling salted water; drain, and chop finely strizzatele, uniting them to the stuffing.
Cover and let stand.
Meanwhile, prepare the dough.
Place the flour on the work surface and sprinkle with salt; break the eggs in the Middle, and then begin to knead with your fingertips, throwing as the flour from the edges of the ' Fountain ' inwards; then add water.
Ingredients and dosing for 4 persons
- For the filling:
- 50 g of sausage
- 100 G = = Brain
- 30 g of butter
- 150 g of roast veal
- 150 g of beef stew
- 2 eggs
- Nutmeg
- Salt
- Abundant of grated parmesan
- Some leaves of escarole salad
- For the dough:
- 400 g of flour
- 2 eggs
- Salt
- Water
- To roll out the dough:
- Flour
- For the rest:
- Meat broth
- 80 g of butter
- 2 handfuls of grated parmesan cheese
- 1 white truffle