(Agnolotti from Piedmont - traditional recipe)

Time: preparation: 2 hours ........ cooking: 10 minutes (it depends ........ on the dough thickness) 100 g (3 1/2 oz) calves' brains 100 g (3 1/2 oz) sausage 45 g (1 1/2 oz) butter for the meat plus 20 g (3/4 oz) for salad green 1 bunch of salad green to cook ("scarola") 350 g (12 oz) cooked beef 6 eggs 50 g (1 3/4 oz) grated parmesan pinch grated nutmeg 400 g (14 oz) plain white flour 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)

Dip the calves' brain in some cold water and take away all the sanguineous filaments. Skin and crumble the sausage. Put the two ingredients in a saucepan with some butter (45 g - 1 1/2 oz) and brown stirring gently with a wooden spoon. Chill the meat; meanwhile clean, boil and drain very well the salad green. If necessary, squash it with a wooden spoon to eliminate all the water. Put it in a saucepan with its butter and season, stirring gently, for few minutes.
Mince the seasoned salad green and all the meat, cooked beef included, and put in a bowl; add grated parmesan, nutmeg, 3 eggs. Stir and season with salt.
Prepare the dough. Incorporate the ingredients: the white flour, 3 eggs and a pinch of salt and 1 tablespoon of water, if necessary (see step by step guide in basic preparations). Roll the dough extra thin, at least 0,2 cm (1/6 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. 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
- butter, grated parmesan and thin slices of truffle
- "al burro e alla salvia" (butter and sage)
- "salsa al pomodoro" (tomato sauce).
 
If you have any problem, . We'll be very glad to satisfy your requests.

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

Variations for light food
You can use olive oil (2 tablespoons) instead of butter when you cook meat and when you season salad green (1 tablespoon).

What's the right wine?
Our suggestion is: "Dolcetto d'Asti" (red Italian wine from Piemonte)

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