Agnolotti With Roast Sauce

Preparation:

Preparation: Typical Carnival dish. At Carnival, while the men played cuiòn (a game of bowls played on the streets of the town, even on the frozen snow, without ever turning back) the women prepared the agnolotti. It begins with the filling, the empiora. First of all, the veal and pork are roasted: first over high heat until golden brown for 10-15 minutes, with oil, 3 cloves of garlic, rosemary, salt and pepper, then over low heat for an abundant hour, adding if necessary, with broth. Leave the meat to cool, remove the garlic and rosemary, then chop them finely. Meanwhile, boil the cabbage briefly and remove it still al dente; drain it well and let it flavor in a pan with oil and two cloves of garlic; finally chop it finely with the mezzaluna. At this point, combine the chopped meat and vegetables in a bowl, add the grated Parmesan, the three whole eggs and mix. The filling is ready. Proceed to the preparation of the pastry. Arrange the pile of flour on a pastry board, make a hollow and place 3 whole eggs and 9 egg yolks in it: mix carefully until you obtain a firm and elastic dough, adding more flour if necessary. Cut the dough into rather thick slices and make a very thin sheet either with a rolling pin or with the special machine. Take the filling and with your fingers or with a spoon and fork make small mounds which you place in a row on the pastry one centimeter apart and about one centimeter from the edge of the pastry itself. Then fold the edge of the pastry over the mounds and seal it lengthwise and between one mound and the other with a slight pressure from your fingers. Finally with the washer detach the row of agnolotti and then separate one agnolotti from the other. They appear square, about one centimeter on each side, rather swollen: the smaller and more pot-bellied and transparent in pastry they are, the more excellent they are. Let them rest in a cool place for a couple of hours before throwing them into boiling salted water: leave them for a few minutes; remove them with the slotted spoon and season them with the sauce from the roasts for the filling; taste them as well with a veil of melted butter flavored with sage or rosemary. But connoisseurs appreciate the agnolotto nature, as it comes out of cooking, perhaps on a cloth towel to dry it well. The elderly consume them drowned in Barbera wine. There are also those who roast some of them still raw on the plate of the wood stove, turning them over to avoid burns. Try it yourself, as a snack before lunch. Recommended wine: Barbera D'alba.