Agnolotti with rosemary
Ingredients
Instructions
- 150 g ground beef
- 100 g ground veal
- 1 small onion, chopped
- 1 clove Garlic chopped
- 3 sprigs of rosemary
- 1 tbsp. heavy cream
- 30 g Grated Parmesan cheese
- 2 Eggs
- 1 yolk
- Olive oil
- 200 g Flour
- 60 cl Veal stock
- 2 pinches Nutmeg
- Salt
- Pepper
- Place the flour in a food processor fitted with a hook. Make a well, break 2 eggs in it, pour 2 tbsp. of oil, salt and pepper. Knead until you get a ball of dough. Place the dough in a cool place, floured and wrapped in cling film.
- Mix the meats in a bowl with the garlic, onion, salt, pepper and nutmeg until you get a homogeneous stuffing. Fry the stuffing with the chopped rosemary for 3 minutes in a hot pan with 2 tbsp. of olive oil. Pour in 10 cl of stock. Cook for 20 minutes on very low heat. Remove from the heat, add the egg yolk, the cream, the Parmesan cheese and mix well.
- Knead the dough for 2 minutes by hand. Divide the dough in two and roll it out to 1 mm. Place small pieces of filling on the first dough. Brush the empty spaces with a little water and cover with the second dough. Weld well and cut out with a rolling pin.
- Cook the agnolotti in the remaining broth until they rise to the surface. Drain and drizzle with oil. Serve hot.
Agnolotti with rosemary
Today we offer you the following recipe: Agnolotti with rosemary
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Agnolotti with rosemary Recipe -Agnolotti with rosemary Recipes
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