Piedmont agnolotti (2)
Instructions
Prepare the dough.
Prepare the pot roast and chop the quantity indicated.
Blanched spinach, mince and add them to the meat.
Mix with the egg yolks, whole egg, cheese, chopped ham, salt and pepper.
If the mixture is dry, loosen it up a bit with a few tablespoons of the sauce of braised.
Roll out the pastry into strips.
Spread the filling to spaced dollops on a strip, sovrapponetene another and press well around the filling.
Agnolotti square cut with toothed wheel or with the appropriate moulds.
Cook in salted water to a boil for about 10 minutes.
Drain and toss with roast sauce or melted butter and grated cheese.
Serve.
Accompanying wines: Barbera d'Asti DOC, Sangiovese Di Romagna Superiore DOC, Guardiola Rosso DOC.
Ingredients and dosing for 6 persons
- For the egg pasta:
- 300 g of flour
- 3 eggs
- For the filling:
- 400 g of cooked braised
- 250 g of spinach
- 150 g of ham
- 2 egg yolks
- 1 egg
- Grated cheese
- Salt
- Pepper