Agnolotti di alessandria
Instructions
Boil, squeeze and blend the Escarole.
Add 500 g of veal, sausage and cooked salami, along with Sweetbreads (blanched), all crushed.
Add 3 eggs, 2 egg yolks, Parmesan.
Mix.
Make a thin pastry.
cut 10 cm wide strips and place the filling at a distance of 1 cm.
Cover with another Strip, adhere and separate the pasta agnolotti with the wheel.
Serve with stew sauce.
Ingredients and dosing for 8 persons
- For the filling:
- 500 g of beef stew
- 1 escarole salad
- 150 g of parmigiano
- Some of sweetbreads
- 150 g of sausage
- 150 g of cooked salami
- 5 eggs
- 500 g of flour
- For the dough:
- 3 eggs
- 3 egg yolks
- 500 g of flour
- Salt