Agnolotti In Broth Stuffed With Gambuccio And Stracchino

Preparation:

Preparation: Prepare a meat broth by cooking the water in a saucepan with the guinea fowl breast, the diced carrots and celery, the onion cut in half and previously roasted in a pan. Finely cut the gambuccio and mix it with the stracchino. Mix the flour with the eggs; roll out the thin sheet, cut into squares and fill them with the mixture previously obtained. Close, form the agnolotti and cook them in the meat broth. Serve the agnolotti with chopped parsley.