The piedmontese agnolotti
Instructions
Soak your brains in cold water, rid them of all the filaments and skinned the blood sausage.
Put on the heat a pan with 40 g of butter and fry the brain and well chopped sausage, stirring with a wooden spoon and lightly salting: when they have browned from all parties levateli from fire.
Wash and boil the Endive: chop finely and add it in a pan with a knob of butter.
Mince the meat.
Now combine all ingredients in a large bowl, mix well, add the nutmeg, salt and eggs, stir thoroughly and sprinkle grated Parmesan.
When the filling is well mixed, cover: meanwhile prepare the pasta according to the basic recipe.
Roll out on floured pastry Board, a first thin pastry with a piece of cake; obtained from browse long rectangles, on which you'll of teaspoons of mixture.
Now cover with another rectangle and, with your fingertips, press around the piles, so that the two layers of pastry from sticking together well.
With the notched wheel clipped the agnolotti square shape.
Serve in soup, or topped with butter and Sage leaves.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of flour
- Salt
- 3 eggs
- For the filling:
- 100 g of calf's brain
- 100 g of sausage
- Butter
- 1 head of escarole salad
- 360 g of braised beef (or boiled beef)
- 3 eggs
- Grated parmesan cheese
- Salt
- Grated nutmeg
- For seasoning:
- Broth (or butter and sage)
- For flour:
- Flour