Tag: Agnolotti

#OggiDelivery: Piedmontese agnolotti – Italian cuisine – Italian Cuisine


We taste the agnolotti of the starred restaurant Del Cambio in Turin: here is the home delivery service and support for small local businesses

Del Cambio it is not just a restaurant, but a place that represents Turin's culture and beyond. Between 1821 and 1861 its halls were frequented by characters who made history, from Cavour to Nietzsche, from Marinetti to D’Annunzio. Today a bit of this story arrives directly at home through the taste of the chef's dishes Matteo Baronetto and Del Cambio's kitchen brigade.

#OggiDelivery: agnolotti

Change Pharmacy is the service of home delivery which allows you to choose between appetizers, first courses, main courses, pastries, aperitifs and selections of very rich wines Del Cambio winery. A way not only to keep the pleasure of tasting alive, but also to support the many small local businesses that supply the quality cuisine with quality raw materials. Carignano square.

Among the dishes to taste, a classic of Piedmontese cuisine stands out. The agnolotti they are made by hand, with fresh pasta and a filling inspired by tradition (you can choose from beef, spinach, pork, parmesan), all accompanied by roast sauce (sold separately with instructions for cooking it). In combination, the chef recommends Cuvée del Cambio 2015 Contract.

Matteo Baronetto

Supporting local businesses and the restarting of the city is a will that is very close to our heart Matteo Baronetto, executive chef of Del Cambio: «It is thanks to the small local producers that we can always guarantee the quality and sustainability of our cuisine. We return to work not only to help these entrepreneurial realities to reactivate the operating chain: we want to make the city of Milan feel turin our closeness, in a moment so difficult for everyone .

Agnolotti recipe with stew filling – Italian Cuisine

Agnolotti recipe with stew filling


  • 500 g flour
  • 3 eggs
  • 3 yolks
  • salt
  • 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

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.

Agnolotti del plin stuffed with polenta concia, fontina fondue (and black truffle) – Italian Cuisine


Agnolotti del plin, stuffed with polenta and inundated by a fontina fondue. To taste, also a scratch of black truffle: the recipe of contemporary mountain cuisine of Chef Giacomo Lovato of the Snowflake Restaurant of the Hotel Principe delle Nevi of Breuil Cervinia

At the snowflake restaurant of the Hotel Principe delle Nevi in ​​Breuil Cervinia, the young chef Giacomo lovato offers contemporary Val d'Aosta cuisine, where traditional recipes and ingredients meet the techniques and elegance of the great international cuisine. In the menu, recipes like these of Agnolotti del plin stuffed with polenta tanning, fontina fondue and black truffle.

Recipe for 4 people
Egg pasta ingredients
500 g flour
400 g of egg yolks

Ingredients stuffed polenta tanning
0.5 l water
100 g polenta flour
50 g fontina
50 g toma
50 g butter
10 g parmesan
Salt to taste.

Fontina fondue ingredients
250 g milk
200 g fontina
40 g yolk
3.5 g maizena

Ingredients for finishing
50 g grated parmesan
1 black truffle

Procedure for stuffing polenta tanning
In a saucepan put the water, salt and butter and bring to a boil. When it has reached the boil, lower the heat to a minimum and, stirring with the whisk, add the polenta flour. Cover the pan with the film and cook until the polenta thickens. Once the polenta is ready add the fontina, the toma and the parmesan, stirring until the cheeses are melted. Remove the pan from the heat and allow to cool, then put the polenta in the pastry bag.

Procedure for the ravioli del plin
Put the flour and egg yolks in the mixer and knead slowly until the ingredients are well mixed. When the dough is ready, put it in a 100% vacuum or wrap it in the foil and let it rest a few hours before use.
Work the egg pasta in the pasta machine until you have a thin sheet. Roll out a sheet of dough and with the sac à poche make a strip of polenta tanning in the center. Fold the dough over the filling lengthwise and close the ravioli with your fingers. Cut out the leftover paste on the long side and separate the ravioli with the help of a pastry cutter wheel.

Procedure for fontina fondue
Cut the fontina into cubes and soak it for 2 hours in the milk. Put the fontina and milk in a saucepan and melt on a low flame. Add the yolk and the cornstarch dissolved in a little cold water. Cook turning with a marisa until the mixture thickens. Once thickened, blend in the blender and then move into a fine colander.

Finish
Cook the ravioli for 2 minutes in boiling salted water, drain and sauté in the pan with the fontina fondue. Whisk with Parmesan, place in the holster and slice the truffle with the tagliatartufi.

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