Ingredients FOR PASTA
- 500 g flour
- 3 eggs
- 3 yolks
- salt
Ingredients FOR THE FILLING
- 1 kg leg of beef
- 1 onion
- 1 clove of garlic
- 2 carrots
- 1 celery stalk
- laurel
- juniper in grains
- cinnamon
- cloves
- full-bodied red wine
- 150 g Parmesan cheese
- 3 eggs
- extra virgin olive oil
Ingredients FOR THE DRESSING
Knead 500 g of flour with 3 eggs, 3 yolks and a nice pinch of salt. Collect the dough in a ball, wrap it in plastic wrap and let it rest for 1 hour.
For the stuffing brown 1 kg of beef leg in a saucepan with oil and 1 chopped onion for a few minutes; then add 1 clove of garlic, a couple of carrots, 1 stalk of celery, bay leaf, juniper in grains, cinnamon, cloves, salt, pepper and 1 bottle of full-bodied red wine, such as a Barbera dell'Oltrepò. Leave to cook for 3-4 hours, then set aside 300 g of meat for the seasoning and blend the rest.
mix the pureed meat with 150 g of grated Parmigiano Reggiano, 3 eggs and a nice pinch of salt, obtaining the filling of the agnolotti.
Pull the dough in a sheet of a couple of millimeters thick; spread over the stuffing nuts, close the pasta and cut with a wheel, giving the shape of the agnolotti. Cook them in boiling salted water for a few minutes, until they come to the surface.
Bake the meat kept aside in a saucepan with a bottle of tomato sauce for 30 minutes. Season the agnolotti with the tomato and meat sauce and serve.
This recipe has already been read 246 times!