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Agnolotti Genoa-Style

Italian.Chef's picture
Ingredients
  Egg pasta dough 1 1⁄2 Cup (24 tbs) (Made With 3 Cups All-Purpose Flour, Basic Variety)
For meat filling
  Chicken broth/Canned chicken broth 1⁄2 Cup (8 tbs)
  Frozen spinach 10 Ounce, thawed (1 Package)
  Onions 2 Large, thinly sliced
  Parmesan cheese 1 Tablespoon (additional)
  Pork loin 1 Pound, cut in 1-inch cubes
  Dry white wine 3⁄4 Cup (12 tbs)
  Butter 1⁄4 Cup (4 tbs) (At Room Temperature)
  Chopped parsley 1 Tablespoon
  Chopped fresh basil/Chopped fresh parsley 2 Tablespoon
  Eggs 2
  Dried chervil 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

Prepare Meat Filling and refrigerate.
Prepare Basic Egg Pasta Dough.
Cut small pieces of dough and work through the pasta machine until you have thin sheets of pasta.
Cut pasta sheets into strips 4 inches wide.
Place 1 teaspoon filling every 2 inches down the center of each strip of pasta.
Fold sheets in half over filling.
Press edges together to seal.
With a pastry cutter, cut pasta strips into squares, cutting between filling to make agnolotti.
Dust 2 or 3 large plates or trays with flour.
Place agnolotti on plates or trays.
Turn agnolotti over every 2 to 3 hours until completely dry.
Refrigerate uncovered until ready to use.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add agnolotti.
Bring water back to a boil and cook agnolotti uncovered until tender but firm to the bite.
Drain agnolotti and place in a warm deep dish or bowl.
Add butter and 1/2 cup Parmesan cheese.
Toss gently until mixed.
Meat Filling: Prepare Chicken Broth.
Squeeze spinach to remove as much moisture as possible.
Melt butter in a medium skillet.
When butter foams, add onions and pork.
Saute 3 to 4 minutes over medium heat until light golden.
Stir in wine.
Cook until wine has evaporated.
Add broth.
Cook uncovered 15 minutes or until all moisture has evaporated.
Stir occasionally.
Add spinach, parsley and basil or extra parsley.
Cook 1 to 2 minutes longer.
Put pork mixture in a blender or food processor.
Add eggs and chervil and blend to a paste.
Season with salt and pepper.
Place mixture in a bowl.
Add Parmesan cheese and mix thoroughly.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled

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