Agnolotti Del Plin With Asparagus And Toma Fondue

Preparation:

Preparation: Shell the sausages after having deprived them of the casing. Mix the flour with the eggs and salt. Roll out the dough with the special machine and obtain a very thin sheet. Starting a finger's distance from the edge of the pastry, form a row of hazelnut-sized mounds of filling, one centimeter apart. Fold the edge of the pastry over the prepared row making it adhere lengthwise with a slight pressure of the fingers then cut with the toothed wheel along the joint line to separate the row of agnolotti from the rest of the pastry. At this point, with your thumb and forefinger, pinch the dough between one hazelnut of filling and the other in order to seal it well, then separate each agnolotto by cutting with a wheel. Cut the asparagus into small pieces and cook them in boiling salted water with the agnolotti. In the meantime, prepare the fondue by heating the toma cheese cut into small pieces over a low heat with the cream and egg yolk. Drain the agnolotti and asparagus; sauté them in a pan with the butter, sage and parmesan. Serve the agnolotti with asparagus over the fondue.