Home > Tourist Guide > Recipes
Agnolotti ai tre arrosti (agnolotti pasta with three roast meats)
| Nome | Descrizione |
|---|---|
Difficulty | Medium |
Servings | 8 |
Ingredients | For the pasta: 1 kg 00 flour 7 whole eggs and two egg yolks 1 tablespoon extra-virgin olive oil For the filling: 150 g beef pot roast 150 g roast veal tip 150 g roast pork 150 g boiled meat 1 Duja salami 2 bread rolls soaked in milk 3 tablespoons of Parmigiano 3 tablespoons minced parsley 1 whole egg, salt For the nettle sauce: 20 top baby nettle leaves Half a cup of fresh cream 2 tablespoons grated Parmesan |
Method
For the pasta:knead the dough and roll it out until you have a very thin sheet.
For the filling:
finely grind and make marble sized balls.
For the nettle sauce:
Blanch the nettles and shock them in water and ice. Blend them with the cream and Parmigiano. Season, strain and warm up in a water bath.
Makes some strips of dough and fill the agnolotti by hand, sealing the dough by pressing the agnolotto between your hands and releasing all the air bubbles. They will be softer if you avoid using an egg wash to seal them. Cook in lots of water for a few minutes. Add the sauce and serve.