Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Agnolini in Broth is a tasty and nourishing first course, perfect to enjoy during the colder months. The filled pasta pairs perfectly with the rich meat broth, creating a balance of flavors that will delight the palate.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 18: Mantuan agnolino differs from the famous Bolognese tortellino not only in its ingredients but also in its shape
Step 2 of 18: It is preferably served in broth, but it can also be enjoyed dry with melted butter and sage
Step 3 of 18: Broth: In Mantuan cuisine, soup has always been the most important dish, and homemakers have always put the utmost care into preparing a good broth in which the soups are cooked
Step 4 of 18: Excellent broth is obtained by putting water with salt to taste in a pot
Step 5 of 18: the carrot, celery, and onion; when the water begins to boil, add an equal amount of beef and boiling hen meat
Step 6 of 18: This meat can then be served as a main course
Step 7 of 18: Dough sheet: Once the dough is made, work it well, roll it out, and let it dry. Cut it into squares of about 6 cm and place a small ball of filling in the center
Step 8 of 18: Fold the dough diagonally, press the edges, turn them back and overlap them, pressing down
Step 9 of 18: Do not flatten the dome of the agnolino
Step 10 of 18: Filling: Sauté the onion with oil and butter in a saucepan
Step 11 of 18: Remove the onion and add the beef
Step 12 of 18: Cover the saucepan with a soup plate so that the steam immediately condenses and falls back onto the braise
Step 13 of 18: After a couple of hours, add some white wine
Step 14 of 18: If the sauce should thicken too much, add some water during cooking
Step 15 of 18: When it is ready, cook the sausage and pancetta separately with butter
Step 16 of 18: Add them to the braise, chop everything, mix with grated Parmigiano, and season with nutmeg
Step 17 of 18: Work the mixture with an egg and let it rest for twelve hours, after which it will be ready to be divided among the dough squares for making the agnolini
Step 18 of 18: Once prepared, the agnolini can be cooked in the broth and served
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving338 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 3,666 kJ876 kcal | 1,083 kJ259 kcal |
| Fat | 43.81 g | 12.95 g |
| of which saturated fatty acids | 14.95 g | 4.42 g |
| Carbohydrates | 82.11 g | 24.27 g |
| of which sugars | 4.94 g | 1.46 g |
| Fibre | 3.86 g | 1.14 g |
| Protein | 41.34 g | 12.22 g |
| Salt | 0.37 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
