Saffron Agnolotti Filled With Ossobuco With Pioppini Sauce
Recipe first for 4 people based on Mushrooms - cooking method pan oven.
Preparation:
Preparation: Roll out the sheet of flour and eggs and saffron; cut it into discs and fill them with a mixture of ossobuco previously cooked in the oven for 30 minutes and blended with the ricotta; close the filled pastry on itself and make some agnolotti; cook them in boiling salted water. In the meantime, cook the pioppini in a pan with oil, garlic and chilli pepper; partially blend the sauce and leave half of the mushrooms whole. Drain the pasta al dente and stir it in the pan for 2 minutes.
Ingredients:
Ingredients: 200 G Flour - 2 Eggs - 100 G Pioppini Mushrooms - 1 Garlic Clove - 1 Chili Pepper - 1 G Saffron - 250 G Ossobuco Of Veal - 100 G Ricotta - Olive Oil - Salt - Pepper
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