(Agnolotti - Our recipes)

Time: preparation: 1hour and 30 minutes ........ cooking: 15 minutes 200 g (7 oz) stewing beef or veal or pork, cut into cubes 2 tablespoons cleaned, boiled, drained spinach 1 tablespoon grated parmesan 1 egg yolk 1 slice of boiled ham 3 slices of salame 1 tablespoon dry Marsala pinch of grated nutmeg butter salt chilly or pepper if liked For the dough 300 g (10 1/2 oz) plain white flour 2 eggs 1 egg white, put aside making the filling 1 tablespoon water pinch of salt difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Put the meat in a saucepan with butter (40 g - 1 1/2 oz) and salt; cover and cook gently until tender. If necessary add one tablespoon or more of water. Chill and mince. Place it in a bowl with the egg yolk (put apart the white, it will serve for the dough), spinach, grated parmesan, the ham and salame minced, dry Marsala, nutmeg, salt and chilli. Mix together all the ingredients with a wooden spoon. For a better result we suggest not to use a food processor; but if you have little time don't worry.
Prepare the dough. Incorporate the ingredients (see step by step guide in basic preparations) and roll the dough extra thin, at least 0,2 cm (1/8 in).
Lay a dough strip on a lightly floured surface and cut crossways in half. On to one half, drop 1/2 teaspoon of the filling in vertical rows about 4 cm (1 1/2 in) apart. Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough round the filling.
Lay the other half of the dough strip on top. Press the dough sheets together between the mounds of filling. Using a pasta wheel, cut vertical and then horizontal lines between the filled squared. With these ingredients you can make about 80 agnolotti. Transfer to a floured tea towel and rest for 1 hour. You can store up to 1 day.
We suggest to you not to put an agnolotto on another; in this case they might stick. Bring a large saucepan of salted water to boil; toss in agnolotti and cook until puffy (cooking time depends on dough thickness).
Drain well. Serve with
- "sugo di carne" (sauce with meat)
- butter and grated parmesan .

Note
This fresh pasta could be planned when you have any cooked meat left. The dish will be better. The dish is typical of autumn and winter. It could be one-plate meal; to complete your menu you may serve a green salad..

Variations for light food
You can use olive oil (2 tablespoons) instead of butter when you cook meat. Boiled ham and salame can be replaced, in the filling, with salad green to cook, cleaned, boiled ,well drained and minced (about 3-4 tablespoons). If you have any problem, .

What's the right wine?
Our suggestion is: "Grignolino" (red Italian wine from Piedmont) or for people who like taste "Barolo" (another red Italian wine from Piedmont)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".