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Genuine agnolotti in broth

The recipe for Piedmontese agnolotti in broth

Here we are with a new regional recipe that tastes like home, family lunches and warmth. A recipe with few ingredients and which maintains a character intentionally linked to seasonality, and with all the typical nuances that lead us back to autumn, a season truly rich in products from the garden and the farm.

Agnolotti in broth is just a typical first course of Piedmontese cuisine which contains all the tradition of a region truly rich in history and culinary culture. Few genuine ingredients are the secret of this perfect first course to be enjoyed after party lunches - or dinners - because they are delicious, tasty and fill everyone up without weighing down the guests after the big binges.

The basis for this first course of stuffed pasta is a good, tasty meat broth - not stock cubes - which, if prepared with Italian ingredients, can really make the difference in the success of the agnolotti. Here our online butcher comes to the rescue with a meat box perfect for the occasion: the boiled box.

Let's prepare the aprons, the rolling pins for rolling out the dough and a good broth, go!

Agnolotti in Piedmontese broth

Agnolotti ingredients

  • 300 g of beef pulp (we recommend roast beef)
  • 110 g of Luganega sausage
  • 200 g of 00 flour
  • 3 large eggs
  • 1 of carrot, celery and onion
  • 1 sprig of rosemary
  • homemade meat broth to taste
  • Parmigiano Reggiano to taste
  • extra virgin olive oil to taste
  • salt and black pepper to taste
  • nutmeg to taste

Agnolotti in broth procedure

Let's start with the creation of the egg pasta for the agnolotti. Don't worry, if it's your first time you can make them in the shape you prefer. We make the typical fountain with the flour and incorporate 2 eggs, mix with a fork to mix everything well.

Now, let's start working the mixture with our hands, adding more flour if it is too soft. Once the dough becomes compact and elastic, cover it with cling film and let it rest for about 30 minutes at room temperature.

In the meantime, prepare the filling for the agnolotti. In a blender, place the beef pulp, onion and rosemary needles and chop finely. Let's now move on to cooking in a pan with a drizzle of EVO oil. We add the minced meat, the crumbled pork sausage, a pinch of salt and brown for a few minutes (about 6/7). Let it cool.

Before rolling out the pasta, we put the meat broth to prepare. Meat, rosemary or sage, beef, carrot, celery and onion, all in a pan with plenty of salted water. It will take many minutes, but if we want to reduce the time we can use the pressure cooker.

Meanwhile, let's move on to the filling of the agnolotti in broth. We put the meat that we have cooked and cooled, 1 egg, pepper and nutmeg in a bowl, mix together and move on to the pasta.

Let's now roll out the dough for the agnolotti. Using a floured rolling pin, we roll out the dough very finely - about 3/4 mm according to tradition - and with a pastry cutter, a wheel or a knife, we cut out strips about 5 cm wide. Now place a teaspoon of filling made into a ball in the center of the strip and space it 5 cm from the next one.

We now cover the strips with the filling with another strip of smooth dough, press everything lightly and let the air escape between one gob of filling and the other. We divide the agnolotti with the wheel.

The meat broth will be ready. While it's still boiling, throw in the Piedmontese agnolotti and let it come to the surface (it will take about 3/4 minutes) and serve immediately accompanied by the broth and a nice sprinkling of Parmigiano Reggiano.