Agnolotti alla Piemontese is a traditional dish from Piedmontese cuisine. They are small filled puff pastries stuffed with a delicious mix of veal brain, sausage, braised beef, and Parmesan cheese. This dish is typical of the Piedmont region, also famous for its rich and flavorful cuisine. The agnolotti are dressed with a tasty broth or melted butter and sage. Perfect to enjoy on cold winter evenings.
Immerse the brain in cold water, remove all the blood vessels, and peel the sausage
Place a pan with 40 g of butter on the heat and brown the finely chopped brain and sausage, stirring with a wooden spoon and lightly salting: when they are browned on all sides, remove them from the heat
Wash and boil the escarole: chop it and sauté it in a pan with a knob of butter
Chop the meat as well
Now combine all the prepared ingredients in a large bowl, mix well, add the nutmeg, salt, and eggs, mix carefully, and sprinkle with grated Parmesan
When the filling is well mixed, cover it: in the meantime, prepare the pasta according to the basic recipe
Roll out a thin sheet of dough on a floured board with part of the dough; cut long rectangles from the sheet on which you will place teaspoons of filling
Now cover with another rectangle and with your fingertips
Rolling Pin
Meat Tenderizer
Pastry 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 |
