Piedmontese agnolotti, or more simply agnolotti, are a specialty of stuffed egg pasta, traditional from Piedmont, square in shape. The main characteristic of the Piedmontese agnolotto that differentiates it from other stuffed pasta specialties in the rest of Italy is the use of braised meat for the filling.
For the puff pastry 4 people:
3 eggs;
300 g of 00 flour;
1 pinch of salt.
For the stuffing:
1 medium-sized onion;
2 cloves of garlic;
1.5 liters of meat broth;
200 g of veal pulp;
400 g of beef;
100 g of pork;
1 medium-sized egg;
2 cauliflower leaves;
nutmeg to taste;
salt to taste;
pepper as needed;
60 g of Parmigiano Reggiano;
40 g of butter;
6 sprigs of rosemary.
METHOD:
Start preparing the egg pasta: sift the flour on the work surface and arrange it in a mound. Add the pinch of salt and the eggs and knead until you obtain a soft and homogeneous mixture. Form a loaf, wrap it in cling film and then let it rest in the fridge for at least an hour. In the meantime, prepare the meat filling for the agnolotti. Peel the onion and garlic cloves, chop them finely, then pour the softened butter into small pieces into a large pan and melt it over a low heat. When the butter has melted, add the chopped onion and garlic. Add one or more ladles of meat broth to aid cooking. The onion and garlic should melt without burning. Also add the rosemary sprigs and beef. Brown it on both sides, then add the veal and finally add the loin. Add a pinch of salt and pepper and brown the pieces of meat on both sides. Cook adding a ladle of broth from time to time to flavor the meat and aid cooking. Cover the meat and cook for about 3 hours, continuing to add broth from time to time. Once cooked, separate the meat from the cooking juices which will be collected in a small bowl: it will be used to season the agnolotti. Boil two previously washed savoy cabbage leaves in boiling water in just a few minutes; let them cool and dry them well using absorbent paper. In a blender, pour the pieces of meat and the cooked cabbage. Blend everything until you obtain a homogeneous mixture. Then in a bowl, beat the egg, with the nutmeg and Parmigiano Reggiano, using a whisk; then add the minced meat. Fill a piping bag with the mixture and set it aside to make the puff pastry. Take the egg pasta out of the refrigerator, divide the dough into two halves and roll it out with a rolling pin just enough and then work it with the pasta machine to obtain a rather thin sheet. Then place the pastry on the previously floured work table, cutting out the agnolotti with the square ravioli mold with a scalloped edge. Pour a small amount of dough with the piping bag onto each square made with the ravioli mould. Overlay the first sheet with the filling, a second one, apply light pressure with your hands to make it adhere to the one underneath and to let the excess air escape. Cut out the agnolotti using the ravioli cutter and boil them for about 2 minutes in the pan with the boiling broth. When they start to float Drain the agnolotti with a slotted spoon when they start to float. Pour them onto plates, adding the braised cooking sauce and serve them piping hot!
Enjoy your meal!