Piedmontese agnolotti are a traditional dish of Piedmontese cuisine. They are small stuffed pasta parcels filled with a delicious mix of veal brain, sausage, braised beef, and Parmigiano cheese. This dish is typical of the Piedmont region, also famous for its rich and flavorful cuisine. The agnolotti are dressed with a tasty broth or with melted butter and sage. Perfect to enjoy on cold winter evenings.
Soak the brain in cold water, remove all blood vessels, and skin the sausage.
Put a pan on the heat with 40 g of butter and brown the brain and the sausage, finely chopped, stirring with a wooden spoon and adding a little salt: when they have taken color on all sides, remove from the heat.
Wash and boil the escarole: chop it and flavor it in a pan with a knob of butter.
Also chop the meat.
Now combine all the prepared ingredients in a large bowl, mix well, and add the nutmeg, salt, and eggs. Stir carefully and sprinkle with grated Parmigiano.
When the filling is well combined, cover it; meanwhile prepare the pasta according to the basic recipe.
Roll out a first thin sheet of dough on a floured work surface using part of the dough ball; cut long rectangles from the sheet and place small spoonfuls of the mixture on them.
Now cover with another rectangle and seal with your fingertips.
Dust the agnolotti lightly with flour so they do not stick and blanch them in plenty of salted water.
Once ready, drain them and season with butter and sage or serve them in broth, if preferred.
Rolling Pin
Meat Tenderizer
Pastry Cutter
Italia, Piemonte
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| Energy (kcal) | 200.08 |
| Carbohydrates (g) | 23.08 |
| of which Sugars (g) | 1.01 |
| Fat (g) | 28.17 |
| of which Saturates (g) | 1.38 |
| Protein (g) | 33.2 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.1 |
