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.
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Mantuan agnolino differs from the famous Bolognese tortellino not only in its ingredients but also in its shape
It is preferably served in broth, but it can also be enjoyed dry with melted butter and sage
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
Excellent broth is obtained by putting water with salt to taste in a pot
the carrot, celery, and onion; when the water begins to boil, add an equal amount of beef and boiling hen meat
This meat can then be served as a main course
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
Fold the dough diagonally, press the edges, turn them back and overlap them, pressing down
Do not flatten the dome of the agnolino
Filling: Sauté the onion with oil and butter in a saucepan
Remove the onion and add the beef
Cover the saucepan with a soup plate so that the steam immediately condenses and falls back onto the braise
After a couple of hours, add some white wine
Rolling Pin
Agnolini Molds
Pot
Store the agnolini and the broth separately in airtight containers in the refrigerator for up to 3 days.
Agnolini in broth are a traditional dish of Emilian cuisine, especially common in the provinces of Bologna and Modena.
Italia
If the sauce should thicken too much, add some water during cooking
When it is ready, cook the sausage and pancetta separately with butter
Add them to the braise, chop everything, mix with grated Parmigiano, and season with nutmeg
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
Once prepared, the agnolini can be cooked in the broth and served
| Energy (kcal) | 338.17 |
| Carbohydrates (g) | 24.31 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 20.69 |
| of which Saturates (g) | 6.72 |
| Protein (g) | 14.72 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.63 |
