FIRST COURSES
Agnolotti pasta with three roast meats Recipe serves 8 people Ingredients
Instructions
For the pasta: •• 1 kg 00 flour
For the pasta: knead the dough and roll it out until you have a very thin sheet.
•• 1 tablespoon extra-virgin olive oil
For the filling: finely grind and make marble sized balls.
•• 7 whole eggs and two egg yolks For the filling: •• 150 g beef pot roast •• 150 g roast veal tip •• 150 g roast pork
•• 150 g boiled meat •• 1 Duja salami
•• 2 bread rolls soaked in milk
•• 3 tablespoons of Parmigiano
•• 3 tablespoons minced parsley •• 1 whole egg, salt
For the nettle sauce: •• 20 top baby nettle leaves
For the nettle sauce: Blanch the nettles and shock them in water and ice. Blend them with the cream and Parmigiano. Season, strain and warm up in a water bath. Makes some strips of dough and fill the agnolotti by hand, sealing the dough by pressing the agnolotto between your hands and releasing all the air bubbles. They will be softer if you avoid using an egg wash to seal them. Cook in lots of water for a few minutes. Add the sauce and serve.
•• Half a cup of fresh cream
•• 2 tablespoons grated Parmesan
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