Piemontese is a delicious pasta dish that originates from the northern region of Italy, Piemonte. This pasta is handmade and filled with a mixture of ground beef, pork, and vegetables. The filling is then sealed inside the pasta, creating small pockets of flavor. The dish is usually served with a simple butter and sage or with a ragù sauce.

If you are looking to make your own Piemontese agnolotti, here is a recipe that you can try at home.

Ingredients:

For the pasta dough:
– 2 and 1/2 cups of flour
– 4 eggs
– 1/2 teaspoon of salt

For the filling:
– 1/2 pound ground beef
– 1/2 pound ground pork
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 2 carrots, finely chopped
– 2 celery stalks, finely chopped
– 1/2 cup of dry white wine
– 1/2 cup of beef broth
– 1/2 cup of milk
– 1/4 cup of grated Parmesan cheese
– Salt and pepper to taste

For the sauce:
– 1/2 cup of unsalted butter
– 1/4 cup of fresh sage leaves
– Salt and pepper to taste

Instructions:

1. To make the pasta dough, place the flour and salt on a clean work surface and make a well in the center. Crack the eggs into the well and whisk them with a fork, slowly incorporating the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

2. To make the filling, heat a large skillet over medium heat and cook the ground beef and pork until browned, breaking it up with a wooden spoon. Drain the excess fat and set the meat aside.

3. In the same skillet, sauté the onion and garlic until softened. Add the carrots and celery and cook until tender. Pour in the white wine and let it simmer until it has reduced by half. Add the beef broth, milk, and cooked meat to the skillet and let it simmer on low heat for about 20 minutes, until the sauce has thickened. Stir in the Parmesan cheese and season with salt and pepper to taste.

4. To assemble the agnolotti, roll out the pasta dough into thin sheets using a pasta roller or a rolling pin. Cut the pasta into small squares, about 2 inches long and wide. Place a small teaspoon of the filling onto the center of each square and fold the pasta over to make a triangle, pressing the edges together to seal.

5. To cook the agnolotti, bring a large pot of salted water to a boil and add the pasta. Cook for about 3 minutes or until they float to the surface, then drain.

6. To make the sauce, melt the butter in a large skillet over medium heat and add the sage leaves. Cook until the butter is golden brown and the sage leaves are crispy.

7. Serve the agnolotti immediately with the sage butter sauce on top. Enjoy!

In conclusion, making Piemontese agnolotti at home may seem intimidating, but it is worth the effort. The combination of the flavorful filling and the handmade pasta creates a dish that will impress your friends and family. The recipe above is a great starting point, but feel free to experiment with different fillings and sauces to make it your own. Buon appetito!

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