Agnolotti

ITALIAN RECIPE

INGREDIENTS:

1 small onion, chopped, divided

1 small carrot, peeled and chopped, divided

1 small stalk celery, chopped, divided

1 clove garlic, minced

1 teaspoon chopped rosemary leaves

1 bay leaf

1 cinnamon stick

2 whole cloves

1/2 teaspoon ground nutmeg

3 black peppercorns

3/4 cup dry red wine

5 ounces beef sirloin, cubed

3 ounces pork loin, cubed

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter, divided

Salt

4 ounces sweet sausage, casings removed

1½ cups cabbage leaves, blanched and shredded

1 egg yolk

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup fresh bread crumbs

1 pound basic pasta dough

STEPS:

• For the filling: In a bowl combine half of the onion, carrot and celery with the garlic, rosemary, bay leaf, cinnamon stick, cloves, nutmeg, peppercorns and the wine.
• Put the beef and pork in a baking dish, and pour the marinade over the meat. Marinate for at least 6 hours or overnight.
• Remove the meat from the marinade, and strain it, reserving the cloves and cinnamon stick.
• In a large skillet over medium-high heat, warm the olive oil and 2 tablespoons butter.
• Add the remaining onion, carrot and celery, and sauté for about 4 minutes.
• Add the beef and pork, and cook until brown on all sides, about 10 minutes.
• Add the reserved marinade, including the spices, and a pinch of salt.
• Cook until the marinade is reduced by half.
• Put 2 cups warm water, cover, and cook for about 2 hours.
• Remove the meat from the skillet, and set aside to cool, reserving the cooking liquid.
• Transfer to a food processor, add the sausage and cabbage, and pulse.
• Add the egg yolk, Parmigiano, bread crumbs and a pinch of salt.
• Roll out the basic pasta dough, and cut each sheet into 4-inch wide strips.
• Place teaspoonfuls of the filling 2 inches apart, 3/4 inch from one edge of the strip.
• Moisten the edges of the dough with a little water, and fold over to seal. Press down lightly between the fillings and along the edges. Using a ravioli cutter or paring knife, cut between the mounds of filling and trim the edges to make the agnolotti.
• Repeat with the remaining dough and filling. Set aside, cover with a clean cloth, and let rest for 1 hour.
• Bring a large pot of water to a low boil.
• Add salt and the agnolotti, and cook until they rise to the surface, about 6 minutes (you may have to do this in batches).
• Meanwhile, reduce the cooking liquid until thick enough to coat the back of a spoon. Remove from the heat, and add 1 tablespoon butter.
• Remove the agnolotti using a slotted spoon, and toss with the sauce.

ITALIAN RECIPE

Tweet