Delicious agnolotti
Instructions
Prepare the seasoning.
Cut the spleen, after having deprived of membrane that covers, and put it for 30 minutes to macerate in a bowl, covered with red wine.
Put to fire, in an earthenware casserole, butter, olive oil and chopped Bacon; Brown, then add chopped onion and garlic, Rosemary, chervil and thyme.
Add a good pinch of salt, a pinch of pepper and a bit of grated nutmeg.
As soon as vegetables are wilted, place in saucepan the shoulder, cut into small pieces, leaving Brown to moderate flame.
Add the spleen and as soon as it will be colourful, pour in the wine container of maceration.
Cover the casserole and simmer for at least 2 hours, adding from time to time, if necessary, a little warm water.
Meanwhile prepare the filling.
Peel, wash and boil in salted boiling water little Swiss chard; drain, chop finely strizzatele, and place them in a bowl with chopped ham, 100 g of Parmesan cheese and eggs.
Now is the time.
Put the flour on the work surface, add salt, break the eggs in the middle and proceed according to the directions of the basic recipe.
Fate then rest the dough for 30 minutes.
As soon as the meat is cooked, remove it from the bowl and move to the meat grinder.
Unitene a quarter to condiment, you cook for a few minutes to fire, and the remainder to the filling, mixing thoroughly with a wooden spoon.
After you spread the dough into one or more thin sheets, let the agnolotti.
Cook in boiling salted water, drain, then toss with the sauce and Parmesan.
Ingredients and dosing for 4 persons
- For seasoning:
- 100 g of calf spleen
- 50 cl of red wine
- 80 g of butter
- 1/2 cup of olive oil
- 40 g of lard
- 1 onion
- 1 clove of garlic
- 1 sprig of rosemary
- 1 tuft of chervil
- 1 sprig of thyme
- Salt
- Pepper
- Nutmeg
- Abundant of grated parmesan cheese
- For the filling:
- 300 g of beets
- Salt
- 100 g of ham
- 100 g of grated parmesan cheese
- 2 eggs
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- To roll out the dough:
- Flour