Agnolotti With Muncalè Tripe And Goat Cheese

Preparation:

Preparation: Blanch the broccoli florets, brown them in a pan with oil, garlic, raisins and pine nuts, blend half of them and set aside. Mix the goat cheese with the cream and the chopped basil, add the previously browned and finely chopped Muncalè tripe. Season with salt and pepper. Mix the flour with the eggs, roll out the dough, cut into squares, fill them with the mixture previously obtained, form the agnolotti and cook them in boiling salted water. Drain and stir-fry with the broccoli. Serve over the broccoli dip.