Pasta recipes

Stuffed Agnolotti Pasta Recipe

Winter in northern Italy is sometimes sunny, and sometimes snowy and white, especially in the mountains. New Year's Eve is a time that unites relatives and loved ones at the same table.

Festive table in Italy

A huge number of dishes and drinks on the table has always been an integral part of the festive Christmas feast. Such an abundance was especially noticeable among the poor Italians, since it was during the holidays that all the best and most tasty appeared on their tables. In modern Italy, much has changed, and holiday tables are no longer bursting with a large number of dishes. Today, a celebration for Italians is just an excuse to get together with family or friends, socialize, eat deliciously and remember the traditions of their ancestors.

Agnolotti

In Piedmont, neither Christmas nor New Year's meals can do without agnolotti gobbi ai tre arrosti. This is a stuffed pasta that is so full of filling that it becomes a curve. Hence the name "hobby" (humpback). Agnolotti is usually stuffed with stewed beef, chicken breast, fried rabbit meat or sausages with vegetables such as spinach, chard or salad chicory. Add Parmesan, nutmeg, salt and pepper to the filling. And we begin with you our culinary and gastronomic theater! The main characters of our performance will be dough and filling. And then I will tell you what we need.

The ingredients

For egg dough

  • wheat flour - 500 g.
  • egg - 7 pcs.
  • olive oil - 1 tbsp. spoon
  • a pinch of salt.

For the sauce "Demiglias"

  • onion - 1 pc.
  • carrots - 2 pcs.
  • celery - 4 pcs.
  • rabbit bones
  • cream with a fat content of 33% - 10 g.
  • minced rabbit meat - 510 g.
  • ricotta cheese - 170 g.
  • mascarpone cheese - 300 g.
  • fresh thyme - 12 g.
  • salt to taste
  • ground black pepper - 6 g.
  • oil with garlic - 30 g.

Cooking

Sift flour on a table. In the center of the flour hill, make a small depression, drive eggs in, add olive oil and salt. When the dough becomes homogeneous, form a ball out of it and leave at room temperature. But pasta agnolotti gobbi ai tre arrosti would not be this pasta without a gorgeous meat filling. This time we will use rabbit meat, velvet, tender and juicy. Marinate rabbit meat in olive oil with salt and pepper. Then cook it for 1.5 hours. Separate the rabbit meat from the bones (we save them - they will still be needed), finely chop and add ricotta, mascarpone, fresh thyme, salt, pepper, olive oil, garlic. All mix well. To prepare the sauce, fry the onions, carrots, celery until golden brown, then add the rabbit bones and simmer for 2-3 hours. After this, filter the sauce and add the cream. Cook ravioli for 6-7 minutes, and then put them in a container with ready-made sauce and simmer for 1-2 minutes. And the final touch will be grated parmesan, which we sprinkle with agnolotti gobbi ai tre arrosti. We uncork a bottle of Barolo red wine, for example, and enjoy this bliss! Good appetite!

Watch the video: How to make parmesan and ricotta agnolotti (November 2024).

Popular Posts

Category Pasta recipes, Next Article

Five best varieties of Italian cheese
Italian cheeses

Five best varieties of Italian cheese

Cheese can be called almost one of the most necessary and always relevant products that must certainly be present in every refrigerator. It is invariably the basis of salads, appetizers and desserts, so loved not only in his homeland of Italy, but also in Ukraine, Russia, and Belarus. Cheeses have firmly taken their place in the list of the most outstanding and famous dishes of national Italian cuisine.
Read More
Parmesan - the king of the cheese world
Italian cheeses

Parmesan - the king of the cheese world

Close your eyes and say in a whisper: "Parmesan!" And now you are already sitting in the shade of the vine, drinking your favorite wine and enjoying the taste of cheese. Truly a magic word! No less delightful is the owner of this name - Parmigiano Reggiano cheese. We will tell you about where he was born, how it came to our days, in what recipes it is used, about the composition and health benefits of parmesan.
Read More
Pecorino - Italian sheep milk cheese
Italian cheeses

Pecorino - Italian sheep milk cheese

Pecorino! Even the name seems to contain a piece of Italy! This time it’s not about cheese, but about a whole family of Italian cheese made from sheep’s milk. The predecessor of his name was the word pecora, which means "sheep." As many as 8 varieties of pecorino (Pecorino) classified as DOP. Of course, getting to know your large family is not an easy task.
Read More