Agnolotti al Sugo roast

Carnival dish.

At Carnival, while the men played cuciòn (it is a game of bowls played on the country's roads, even on icy snow, never go back) women prepared agnolotti.

It begins with the stuffing, the empiora.

First roast the veal and pork: first lively focus until golden brown for 10-15 minutes, with oil, 3 cloves of garlic, Rosemary, salt and pepper, then relaxed focus for an hour, basting as needed abundant, with broth.

Let cool, remove meats, garlic and Rosemary, then chop finely.

Meanwhile, boil the cabbage and remove still al dente; drain well and add to pan with oil and two cloves of garlic; Finally tritatelo finely with the Crescent.

At this point joined the mince of meat and vegetables in a bowl, add the grated Parmesan cheese, three eggs and mix.

The stuffing is ready.

Proceed to prepare the pastry.

On a work surface place the pile of flour, make a recess and in it put 3 whole eggs and yolks 9: mix carefully till you get a soda and elastic dough, adding more flour if necessary.

Cut the dough into slices thick and cut into a rather browse very slim or with rolling pin or by car.

Take the filling and with your fingers or with spoon and fork make small piles that put in a row on browse to an inch from each other and about an inch from the edge of the pastry.

Then fold the edge of the pastry on piles and longitudinally and saldatelo between pile and the other with a light finger pressure.

Finally with the washer remove the row of agnolotti and then separated a lamb on the other.

They appear square, about an inch from the side rather swollen: most are small and curvaceous and browse more transparent, are excellent.

Let them rest in a cool place for a couple of hours before throwing them into boiling water and seawater: let them for a few minutes; farther apart with the skimmer and toss with sauce of stuffed roast; taste them with a thin layer of melted butter flavored with Sage or Rosemary.

But connoisseurs appreciate the nature, as lamb comes out of the kitchen, maybe on a canvas cloth to dry it well.

The elderly consume them drowned in Barbera wine.

There are also those who makes roast someone still raw on the plate of the stove, rivoltandolo to avoid burns.

Try yourself as a snack before lunch.

Suggested wine: Barbera d'Alba.