Agnolotti del Piemonte

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Ingredients (per 2 person)
Braised beef, roast pork 130g, 60g ham, 30g veal brains, 30g 1 / 2 head of lettuce, butter, egg, 1 grated parmesan, meat sauce, qb nutmeg, rosemary, salt for the pasta: flour, eggs 180g, 2 screens for the condiment: melted butter, fresh sage leaves and grated parmesan.

Conduct recipe

Ask boiled lettuce. Drain and chop finely. Pass it in a pan with butter and rosemary. Ask the boiled brains. Drained off the skin. Put it in the mixer and pass it with the ham and the rest of the meat. Add lettuce and meat sauce. Incorporating now the raw egg. Combine the grated parmesan. Adjust to taste with salt and pepper. Season with a touch of nutmeg. Stir well. Distribute a fountain flour. Placed the eggs and salt. Develop the whole. Knead with water if necessary. Pave the right consistency of dough and separate it into two thin sheets. Spread on a puff ball of filling. Quit with the other pastry. Good seal all sides. Separated by the tagliapasta. Cook them in salted boiling water and if you do not have meat broth. Remove and season with melted butter and sage. Dust all of the grated Parmesan.

Proposal by: radiosity