Agnolotti alla Torinese
Number of servings
8
Difficulty
Hard
Ingredients
300
gr all-purpose flour
8
piece(s) egg yolks
250
gr fresh veal or young beef
100
gr pork
100
gr fresh seasonal vegetables (lettuce, savoy cabbage or Swiss chard) cooked stewed
100
gr aged grana cheese (at least 24 months)
80
gr cooked Piedmontese salami or sausage
100
gr veal brains (optional)
2
piece(s) fresh whole chicken eggs
10
gr extra virgin olive oil
10
gr butter
1
clove(s) garlic
bunch rosemary
pinch salt
Directions
- Heat a drizzle of oil, adding the butter, a clove of garlic, and a sprig of rosemary.
- Add the pieces of meat to brown, first over high heat; then, after adding a ladle of meat broth, braise until cooking is complete.
- Allow to cool without uncovering.
- Boil the vegetable in very little water. Drain and braise with the addition of a small quantity of the previously cooked meat.
- Chop in a mixing bowl the two roasts, the braised vegetable, the cooked salami (or sausage) and, if desired, the brains previously blanched and peeled; then add the freshly grated grana cheese and the eggs, salting to taste.
- Once all the filling ingredients are combined, mix very well by hand until obtaining a homogeneous mixture of medium consistency, fine and rather smooth to the touch.
- Place the filling in the refrigerator, covered with plastic wrap.
- Prepare the pasta by carefully kneading the flour and egg yolks with eighty grams of cold water.
- Roll out the dough until very thin and lay it on the work surface.
- Place the filling on the dough in small portions approximately the size of a large hazelnut, spacing them three and a half or four centimeters apart in both directions.
- Cover everything with a second sheet of dough, carefully pressing the edges around the fillings.
- Cut with a "sperone da pasta" (pastry wheel) along horizontal and vertical lines, at a distance of three and a half or four centimeters, forming many agnolotti each with a "hazelnut" of filling.
- Separate them and let them rest at least one hour in a cool, dry place.
- Plunge the agnolotti into lightly salted boiling water. Lower the flame and let them simmer for three or four minutes.
- Prepare the dressing by melting one hundred grams of mountain butter with one or two sprigs of fresh sage.
- Heat a slightly deep serving dish on which to spread a bit of dressing.
- With the aid of a skimmer, collect and drain the first agnolotti, laying them on the serving dish (avoiding turning them over).
- Sprinkle with freshly grated grana cheese.
- Proceed with the sequence: dressing, freshly drained agnolotti, and grana cheese, taking care to limit the number of overlapping layers.