Agnolini In Brodo

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 broiler 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, and flavor 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