Agnolini in Broth is a tasty and nutritious first course, perfect to enjoy during the colder months. The stuffed pasta pairs perfectly with the rich meat broth, creating a balance of flavors that will delight the palate.
The Mantuan agnolini is distinguished from the famous Bolognese tortellini not only by its components 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 great care in preparing a good broth in which the soups must be cooked
The excellent broth is obtained by putting water with salt to taste in a pot
the carrot, celery, and onion; when the water begins to boil, introduce an equal amount of beef pulp and broth chicken meat
This meat can then be served as a second course
Dough: Once the dough is made, work it well, roll out the dough, and let it dry. Cut it into squares of about 6 cm and place a ball of filling in the center
Fold the dough diagonally, press on the edges, turn them back, and overlap them by pressing
Do not crush the dome of the agnolini
Filling: Sauté the onion in a saucepan with oil and butter
Remove the onion and add the beef pulp
Cover the saucepan with a deep plate so that the steam condenses immediately and falls back on the stew
After a couple of hours, add some white wine
If the sauce thickens too much, add some water during cooking
When ready, cook the sausage and bacon separately with some butter
Add them to the stew, chop everything, mix with grated Parmesan cheese, and season with nutmeg
Work the mixture with an egg and let it rest for twelve hours, after which it will be ready to be divided onto the dough squares for making the agnolini
Once the agnolini are prepared, they can be cooked in the broth and served
Rolling Pin
Agnolini Molds
Pot
Store the agnolini and broth separately in airtight containers in the refrigerator for up to 3 days.
Agnolini in broth is a traditional dish of Emilian cuisine, particularly popular in the provinces of Bologna and Modena.
Italia
| Energy (kcal) | 337.32 |
| Carbohydrates (g) | 24.55 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 20.59 |
| of which Saturates (g) | 6.65 |
| Protein (g) | 14.51 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.64 |
