Agnolini alla parmigiana!
I
chose this dish because I come from Albany and when I came here for the first
time this was the first dish I ate and it impressed me! It’s very tasty and
light, that’s why I like it!
Ingredients for 4 people :
For the dough:
400 g of white flour
4 eggs
For the filling:
400 g of beef
50 g of grated Parmesan cheese
50 g of breadcrumbs
50 g butter
50 g of bacon
2 eggs
1/2 l of broth
1 glass of red wine
1 onion
1 carrot
1 stalk of celery
olive oil
garlic
tomato sauce
cloves
Preparation and cooking:
1 hour (plus the time for the dough).
The goodness of this recipe is all
in the stew that once the housewives stewed for three whole days in a special
clay dish placed in a corner of the kitchen. The cooks of today do not ask
the impossible, but simply a good stew.
Put the meat, after you have garnished it with bacon and garlic to brown for ten minutes in a pan with butter and chopped
onion. When it has taken a beautiful color, moisten it with the wine, allowing it to quickly
evaporate and then cover with the warmed broth. Put the lid over the pan and start cooking it slowly (7-8 hours). When the broth is reduced to a quite thick sauce, remove the meat (which can be served as an accompanying dish).
Stir in some tomato sauce, breadcrumbs and grated cheese stirring at a good pace to get a
homogeneous mixture. The final consistency should be such that the preparation
for the filling can be worked easily with your fingers. Adjust the density of
the broth by increasing the quantity of breadcrumbs and cheese if necessary.
Knead the flour and eggs as usual
and roll the dough to obtain a thin layer. Place on it the balls of filling. Cut with a special notched stencil the circles of dough around each mound of filling. Close them
on themselves by squeezing the dough around the individual balls of filling. As
agnolini are ready, order them on a floured surface and then cover them with a slightly moistened cloth.
Boil the agnolini in plenty of beef broth
and serve with grated Parmesan. Well-drained, this type of stuffed pasta also
lends itself to be served dry.
A variation of this recipe comes
from the tradition of Piacenza. The suggestion is to add to the filling of the meat sauce, finely chopped, two whole eggs and a couple of handfuls of
grated parmesan then let the dough rest for at least ten hours. Agnolini, always cooked in beef broth, can also
be served dry seasoned with the filling ingredients, mushrooms or meat sauce,
for example.
Recommended wine
For a dish
like this, all based on the taste of the stew, you need a full-bodied
red wine like a great Barbera Colli Bolognesi Doc.
Balla Algerta.
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