Anolini in mantua
Instructions
Prepare the filling.
Lardellate beef with the garlic, cut into slivers, place them in a saucepan (preferably of terracotta) and sprinkling of oil; then add 50 g of the butter and the finely chopped onion.
Brown meat and onion, until both ingredients are browned, then add salt and pepper.
Squirt with a third of the wine, cover the Pan (almost hermetically) and cook for 8 hours, turning the meat and often wetting it as with the remaining wine.
About 15 minutes before the time runs out, prepare the sausage: pelatela, cut it into small pieces and let it jump over high heat until all the butter in remaining with a fork.
Remove the meat from the broth (which should be rather small) and pass the meat mincer with sausage and the Cup, collecting the proceeds into a bowl: combine the egg, a generous pinch of pepper, one grated nutmeg, the cooking and the Parmesan.
Mix thoroughly to mix the ingredients together well, then cover the mixture and allow waiting while you make the dough.
Prepare the anolini, Cook in the broth and serve with Parmesan cheese.
Ingredients and dosing for 6 persons
- For the filling:
- 450 g of beef codon
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 80 g of butter
- 1 onion
- Salt
- Pepper
- 25 cl of red wine
- 200 g of pork sausage
- 100 g of coppa
- 1 egg
- Nutmeg
- 150 g of grated parmesan cheese
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- To roll out the puff pastry:
- Flour
- For the rest:
- 200 cl of meat broth
- 50 g of grated parmesan cheese