Agnolotti of king umberto
Instructions
Put the pastry ingredients for the preparation of fresh pasta.
Leave then rest the dough for 30 minutes, covering it with a damp cloth.
Meanwhile, wash and drain the leaves of cabbage, then cut it into strips.
Put to fire, in an earthenware casserole, butter and let the fine dry chopped garlic and onion.
Thinly sliced veal and pork and add them to the mixture.
Fry the whole thing, then add the cabbage, bay leaf, Rosemary, Sage leaf, a pinch of salt, a pinch of pepper and a bit of grated nutmeg.
Sprayed with white wine and cook for 20-25 minutes, stirring occasionally.
When cooked the sauce must be completely dry.
Remove odors and passed the rest to the meat grinder, along with the ham.
Collect the mince into a large bowl.
Sbrinz and finally merged the egg, then mix the mixture, stirring with a wooden spoon.
After you spread the dough on floured pastry Board, one or more thin sheets of prepared agnolotti.
Boil them in salted boiling water, drain, toss with the remaining melted butter to Hazel and profumateli with a few leaves of fresh Sage.
Ingredients and dosing for 6 persons
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- To roll out the puff pastry:
- Flour
- For the filling:
- 1 cabbage 800 g's
- 80 g of butter
- 1 clove of garlic
- 1 onion
- 230 g of veal breast
- 250 g of pork pulp
- 2 leaves of laurel
- 1 sprig of rosemary
- 3 leaves sage
- Salt
- Pepper
- Nutmeg
- 1/2 cup of white wine
- 200 g of ham
- 150 g of sbrinz cheese
- 1 egg
- For seasoning:
- 100 g of butter
- Some leaves of sage