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How to make the ripieno per agnolini:
Spike the piece of beef with pancetta and some cloves of garlic. Place
in a heated casserole with 4 oz. oil, butter and onion. Add salt and
pepper to taste and let cook on a low heat for 10 mins, until the meat
has browned all over.
Add the broth, celery, sliced carrot, cinnamon and cloves. Add the tomato
sauce, cover and cook very slowly for 4 to 5 hours till tender. Remove
meat and keep on the side to be used as a main course or in any other
way.
Strain the remaining sauce. Add grated Parmigiano, breadcrumbs, two
whole eggs and regulate the density of the stuffing by adding more
cheese and breadcrumbs as needed. Refrigerate stuffing for 24 hours
before using.
Agnolini are stuffed in same way as ravioli, but they are cut
in half-moon shape, for you need the proper utensil.
Stuff the agnolini and serve in a capon broth or just simply sautéed
with butter and Parmigiano.
Recipe courtesy of The Italian Trade Commission.
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