Agnolini alla Parmigiana

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.