Agnolini In Broth

Preparation:

Preparation: Mantua agnolino differs from the famous Bolognese tortellini not only for the components, but also for the shape. It is preferably served in broth, but it can also be eaten dry with melted butter and sage. Broth: The soup, in Mantuan cuisine, has always been the most important dish and the housewives have always placed the utmost care in preparing a good broth, in which the soups must be cooked. The excellent broth is obtained by putting water with salt to taste, the carrot, celery and onion in a pot; when the water begins to boil, introduce an equal quantity of beef pulp and broth hen. This meat can then be served as a second course. Puff pastry: Once the dough is made, knead it well, roll out the pastry and let it dry. Cut it into squares of about 6 cm and place a small ball of pesto in the centre. Fold the dough diagonally, press on the edges, turn them backwards and overlap them by pressing. Do not crush the dome of the agnolino. Pesto: Fry the onion in a saucepan with oil and butter. Remove the onion and add the beef pulp. Cover the saucepan with a bowl so that the steam condenses immediately and falls on the stew. After a couple of hours add some white wine. If the gravy thickens too much add water during cooking. When it is ready, cook the salami and bacon separately with some butter. Add them to the stew, mince everything, mix with grated Parmesan and flavor with nutmeg. Work the dough with an egg and leave it to rest for twelve hours, after which it will be ready to be divided on the squares of puff pastry to make the agnolini. Once prepared, the agnolini can be cooked in broth and served as an appetizer in a cup with the addition of good Lambrusco, or as a first course on a plate with perhaps a sprinkling of parmesan.