Agnolotti Alla Piemontese

Name: Agnolotti Alla Piemontese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italia
Ingredients: null For the Pasta:; 400 G Flour; to taste Salt; 3 Eggs; null For the Filling:; 100 G Veal Brain; 100 G Sausage; to taste Butter; 1 Head Escarole Lettuce; 360 G Braised Beef (or Boiled Beef); 3 Eggs; to taste Grated Parmesan Cheese; to taste Salt; to taste Grated Nutmeg; null For Seasoning:; to taste Broth (or Butter and Sage); null For Dusting:; to taste Flour

@tuduu

Category: First courses

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. Agnolotti are seasoned with a tasty broth or melted butter and sage. Perfect to enjoy on cold winter evenings.

Difficulty: Difficult

Cooking time: 20 minCooking: 20 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

For the pasta:
Flour400G
Saltto taste
Eggs3
For the filling:
Veal brain100G
Sausage100G
Butterto taste
Escarole lettuce1Head
Braised beef (or boiled beef)360G
Eggs3
Grated parmesan cheeseto taste
Saltto taste
Grated nutmegto taste
For seasoning:
Broth (or butter and sage)to taste
For dusting:
Flourto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Immerse the brain in cold water, remove all the blood vessels, and peel the sausage
STEP 2 OF 8
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
STEP 3 OF 8
Wash and boil the escarole: chop it and sauté it in a pan with a knob of butter
STEP 4 OF 8
Chop the meat as well
STEP 5 OF 8
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
STEP 6 OF 8
When the filling is well mixed, cover it: in the meantime, prepare the pasta according to the basic recipe
STEP 7 OF 8
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
STEP 8 OF 8
Now cover with another rectangle and with your fingertips

Suggestions

Rolling Pin
Meat Tenderizer
Pastry Cutter

General Information

Origin

Italia, Piemonte

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
23.72g·40%
Carbohydrates
15.26g·26%
Fats
19.23g·32%
Fibers
1.2g·2%