Agnolotti cavour

Agnolotti cavour
Agnolotti cavour 5 1 Stefano Moraschini


Prepare the filling: Peel the sausage, sminuzzatela and let it Sear in a pan until it has lost its fat.

Thoroughly wash the brain, rid them of blood which covers film and let flavour, pulp, in a large knob of butter.

Finely chop the roasted veal and beef stew; transfer the mixture into a bowl, add the chopped sausage, the brain (which during cooking will be slightly mushy), eggs, a little grated nutmeg, a pinch of salt and Parmesan in quantities sufficient to obtain a dough well connected and compact.

Blanch Escarole leaves now, for a few minutes in boiling salted water; drain, and chop finely strizzatele, uniting them to the stuffing.

Cover and let stand.

Meanwhile, prepare the dough.

Place the flour on the work surface and sprinkle with salt; break the eggs in the Middle, and then begin to knead with your fingertips, throwing as the flour from the edges of the ' Fountain ' inwards; then add water.

Agnolotti cavour

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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