Agnolotti alla Piemontese are a traditional dish from Piedmontese cuisine. They are small filled pasta parcels stuffed with a delicious mix of veal brain, sausage, braised beef and Parmigiano cheese. This dish is typical of the Piedmont region, also known for its rich and flavorful cuisine. The agnolotti are dressed with a tasty broth or with melted butter and sage. Perfect to enjoy on cold winter evenings.
Soak the brain in cold water, remove all blood filaments and remove the sausage casing
Place a pan over the heat with 40 g of butter and sauté the finely chopped brain and sausage, stirring with a wooden spoon and seasoning lightly: when they are browned all over remove them from the heat
Wash and boil the escarole; chop it and sauté it in a pan with a knob of butter to season
Also chop the meat
Now combine all the prepared ingredients in a large bowl, mix well, add the nutmeg, salt and the eggs, mix carefully and sprinkle with grated Parmigiano
When the filling is well blended cover it; meanwhile prepare the pasta dough according to the basic recipe
On a floured work surface roll out a first thin sheet with part of the dough; cut long rectangles from the sheet on which you will place teaspoons of the mixture
Now cover with another rectangle and press the edges together with the tips of your fingers
Rolling pin
Meat mallet
Pasta cutter
Italia, Piemonte
| Energy (kcal) | 149.26 |
| Carbohydrates (g) | 15.26 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 19.23 |
| of which Saturates (g) | 1.14 |
| Protein (g) | 23.72 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.09 |
