PIEMONTE E CUCINA PIEMONTESE
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CONFEZIONAMENTO E MACCHINE CONFEZIONATRICI
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RICETTE
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VARI
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mercoledì 9 giugno 2010
lunedì 30 novembre 2009
AGNOLOTTI
INGREDIENTS:
Serves 6 \ 8 PEOPLE
Beef stew g. 350
Roast pork g. 200
Sausage g. 100
Calf brains g. 100
No Scarola 1 bunch
No Eggs 3 \ 4
Nutmeg
Parmesan
Gravy
Butter
Sale
DOSES FOR PASTA
Farina G. 600
G. Water 150
Eggs 3
PROCEEDINGS
Boil a little sausage and brains. Also boil the escarole, squeeze and chop drizzled in meat gravy and butter.
Chop all qualities of meat and sausage, then put into a container, add the escarole, three or four tablespoons of Parmesan, a pinch of salt, some grated nutmeg and eggs to make up a mixture of the right consistency. Mix all ingredients well.
Mix flour, eggs and water to prepare the dough with a rolling pin and then draw two or three thin sheets.
While preparing a pastry dough keep the other well-covered remains rightly so soft. The filling get many balls the size of a hazelnut and arrange on a sheet spacers between them, cover with another sheet as is normal, the fingers press between a filling and the other, then with the toothed wheel, cut out a number agnolotti square.
SIGHTS:
Tradition has it that these dumplings are served as a dish in broth. They may also be used dry, savory stew in broth instead of water: then drizzle with melted butter and a few leaves of sage agnolotti sprinkling with Parmesan cheese and thin slices of truffle or dress with a tomato sauce or meat sauce .
Serves 6 \ 8 PEOPLE
Beef stew g. 350
Roast pork g. 200
Sausage g. 100
Calf brains g. 100
No Scarola 1 bunch
No Eggs 3 \ 4
Nutmeg
Parmesan
Gravy
Butter
Sale
DOSES FOR PASTA
Farina G. 600
G. Water 150
Eggs 3
PROCEEDINGS
Boil a little sausage and brains. Also boil the escarole, squeeze and chop drizzled in meat gravy and butter.
Chop all qualities of meat and sausage, then put into a container, add the escarole, three or four tablespoons of Parmesan, a pinch of salt, some grated nutmeg and eggs to make up a mixture of the right consistency. Mix all ingredients well.
Mix flour, eggs and water to prepare the dough with a rolling pin and then draw two or three thin sheets.
While preparing a pastry dough keep the other well-covered remains rightly so soft. The filling get many balls the size of a hazelnut and arrange on a sheet spacers between them, cover with another sheet as is normal, the fingers press between a filling and the other, then with the toothed wheel, cut out a number agnolotti square.
SIGHTS:
Tradition has it that these dumplings are served as a dish in broth. They may also be used dry, savory stew in broth instead of water: then drizzle with melted butter and a few leaves of sage agnolotti sprinkling with Parmesan cheese and thin slices of truffle or dress with a tomato sauce or meat sauce .
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