Agnolini In Brodo

Preparation

1. STEP 1 OF 18

   The Mantuan agnolini is distinguished from the famous Bolognese tortellini not only by its components but also by its shape

2. STEP 2 OF 18

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

3. STEP 3 OF 18

   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

4. STEP 4 OF 18

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

5. STEP 5 OF 18

   the carrot, celery, and onion; when the water begins to boil, introduce an equal amount of beef pulp and broiler chicken meat

6. STEP 6 OF 18

   This meat can then be served as a second course

7. STEP 7 OF 18

   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

8. STEP 8 OF 18

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

9. STEP 9 OF 18

   Do not crush the dome of the agnolini

10. STEP 10 OF 18

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

11. STEP 11 OF 18

    Remove the onion and add the beef pulp

12. STEP 12 OF 18

    Cover the saucepan with a deep plate so that the steam condenses immediately and falls back on the stew

13. STEP 13 OF 18

    After a couple of hours, add some white wine

14. STEP 14 OF 18

    If the sauce thickens too much, add some water during cooking

15. STEP 15 OF 18

    When ready, cook the sausage and bacon separately with some butter

16. STEP 16 OF 18

    Add them to the stew, chop everything, mix with grated Parmesan, and flavor with nutmeg

17. STEP 17 OF 18

    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

18. STEP 18 OF 18

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

Suggestions

• Rolling Pin

• Agnolini Molds

• Pot

General Information

Analysis

Macronutrients (100 gr)