Agnolotti Cavour
Recipe first for 4 people based on Veal.
Preparation:
Preparation: First of all prepare the filling: peel the sausage, chop it up and cook it in a pan until it has lost its fat. Thoroughly wash the brain, free it from the blood film that covers it and let it flavor, cut into small pieces, in a large knob of butter. Finely chop the roast veal and beef stew; transfer the mince into a bowl, add the minced sausage, the brain (which will be slightly pulped during cooking), the eggs, a little grated nutmeg, a pinch of salt and Parmesan in sufficient quantity to obtain a well-bound mixture and compact. Now blanch the escarole leaves for a few minutes in boiling salted water; drain, squeeze and chop them finely, adding them to the filling. Cover and leave to rest. Meanwhile, prepare the pastry. Arrange the flour on the work surface and sprinkle with salt; break the eggs in the middle, then start kneading with your fingertips, gradually throwing the flour from the edges of the 'fountain' towards the inside; then add water.
Ingredients:
Ingredients: For the Filling: - 50 G Sausage - 100 G Brain - 30 G Butter - 150 G Roast Veal - 150 G Beef Stew - 2 Eggs - Nutmeg - Salt - Plenty of Grated Parmesan - A Few Escarole Salad Leaves - For the Pasta : - 400 G Flour - 2 Eggs - Salt - Water - To roll out the dough: - Flour - For the rest: - Meat Broth - 80 G Butter - 2 Handfuls Grated Parmesan Cheese - 1 White Truffle
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