Agnolini in Broth

The Mantuan agnolino is distinguished from the famous Bolognese tortellino not only by its ingredients but also by its shape

It is preferably served in broth but can also be enjoyed dry with melted butter and sage

Broth: Soup in Mantuan cuisine has always been the most important dish and housewives have always taken the greatest care in preparing a good broth in which the soups should be cooked

An excellent broth is obtained by putting water in a pot with salt to taste

the carrot, the celery and the onion; when the water begins to boil add an equal quantity of beef and hen for broth

This meat can then be served as a second course

Dough: Once the dough is made, knead it well, roll out the pasta and let it dry. Cut it into squares of about 6 cm and place a small ball of filling in the center

Fold the dough diagonally, press the edges, turn them back and overlap them pressing

Do not crush the little dome of the agnolino

Filling: Sauté the onion in a saucepan with oil and butter

Remove the onion and add the beef

Cover the saucepan with a small bowl so that the steam condenses immediately and falls back onto the stew

After a couple of hours add some white wine

If the sauce should thicken too much, add some water during cooking

When ready, cook the salamella and the pancetta separately in butter

Add them to the stew, chop everything, mix with grated Parmigiano and season with nutmeg

Work the mixture with one egg and let it rest for twelve hours, after which it will be ready to be portioned on the pasta squares for making the agnolini

Once prepared, the agnolini can be cooked in the broth and served