Agnolotti Recipe: A Perfect Italian Delicacy for the Family
Agnolotti is a beloved traditional Italian dish that embodies the essence of comfort food. These tiny pasta pockets are filled with a delectable mixture of meats, vegetables, and cheese, all seasoned to perfection. In this recipe, we will guide you through every step needed to prepare this irresistible dish, which serves 4 people. Whether you’re hosting a family gathering or simply enjoying an authentic Italian meal at home, this Agnolotti recipe is sure to impress.
Ingredients
To create the delicate Agnolotti, you will need a few simple, yet essential, ingredients. These can be split into categories: for the pasta dough and for the savory filling.
| Ingredients for Pasta Dough | Quantity |
|---|---|
| 00 Flour (all-purpose flour) | 300g |
| Eggs | 210g |
| Salt | To taste |
| Ingredients for Filling | Quantity |
|---|---|
| Beef (e.g., Manzo) | 400g |
| Veal (e.g., Vitello) | 200g |
| Pork Loin (e.g., Lonza di Maiale) | 100g |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 2 cloves |
| Cabbage (Verza) | 2 leaves |
| Nutmeg (grated) | To taste |
| Eggs | 1 |
| Parmesan Reggiano DOP (grated) | 60g |
| Butter | 40g |
| Fresh Rosemary | 6 sprigs |
| Beef Broth (for cooking) | 5 liters |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information
While the nutritional values may vary based on the exact portion sizes and ingredients used, here is an approximate breakdown for one serving (1/4 of the recipe):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 kcal |
| Protein | 30g |
| Carbohydrates | 45g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 600mg |
Instructions
Preparing Agnolotti is a labor of love, and while it may seem daunting at first, following these detailed steps will help you create a truly authentic and satisfying dish.
Step 1: Prepare the Pasta Dough
The key to perfect Agnolotti lies in the pasta dough. Begin by preparing the dough that will encase the delicious filling.
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Mix the ingredients: In the bowl of a stand mixer, sift the 00 flour and add a pinch of salt. Crack the eggs into the bowl and start mixing on medium speed using the paddle attachment (or with a wooden spoon if mixing by hand). Gradually add the eggs to the flour, mixing until a dough starts to form.
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Knead the dough: Once the mixture begins to come together, switch to the dough hook and knead for about 8-10 minutes, until the dough becomes smooth and elastic. If you do not have a stand mixer, you can knead by hand on a lightly floured surface until the dough reaches the desired texture.
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Rest the dough: Shape the dough into a ball, cover it with plastic wrap, and let it rest for at least 30 minutes. This resting period will allow the gluten to relax and make it easier to roll out the dough.
Step 2: Prepare the Meat Filling
While the dough is resting, prepare the filling for the Agnolotti. This savory filling combines rich meats, delicate cabbage, and fragrant spices, creating a complex and flavorful mixture.
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Sauté the aromatics: Finely chop the onion and garlic. In a large skillet, melt the butter over low heat. Add the chopped onion and garlic, and sauté them until they become soft and translucent. This process should take about 5 minutes. Be careful not to let them brown.
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Cook the meat: Add the veal, beef, and pork loin to the skillet with the sautéed onions and garlic. Season with salt, black pepper, and rosemary. Let the meat cook on all sides until browned, about 10 minutes. You can add one or two ladles of beef broth to prevent sticking and keep the meat moist.
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Simmer the mixture: Cover the pan with a lid, reduce the heat to low, and let the meat cook for about 3 hours. Add more broth as necessary to keep the mixture moist, stirring occasionally.
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Prepare the cabbage: While the meat is cooking, rinse the cabbage leaves under cold water. Boil them briefly in hot water for 2-3 minutes to soften them, then drain and set aside.
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Shred the meat and cabbage: Once the meat is cooked, remove it from the pan and allow it to cool. Shred the meat into small pieces using your hands or a fork. Next, chop the cabbage into small, bite-sized pieces.
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Blend the filling: In a food processor, combine the shredded meat, cabbage, grated Parmesan cheese, nutmeg, and a beaten egg. Blend the mixture until smooth and fully combined. If necessary, adjust the seasoning with additional salt and pepper.
Step 3: Roll and Shape the Agnolotti
With your dough and filling ready, it’s time to shape the Agnolotti. The process requires patience, but the result is worth every effort.
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Roll the dough: Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of the dough as thin as possible using a rolling pin or a pasta machine. You want the dough to be transparent when held up to the light. Repeat with the second portion of dough.
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Fill the Agnolotti: Place one sheet of rolled-out pasta onto a floured surface or Agnolotti mold. Using a piping bag or spoon, place small mounds of the filling (about 1 teaspoon each) on the dough, leaving space between each one.
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Seal the Agnolotti: Brush the spaces between the filling with a bit of water to help the pasta adhere. Carefully lay the second sheet of pasta over the filling, pressing down gently to seal the edges. If you are using a mold, press the dough firmly to create the characteristic Agnolotti shape. If not, use a sharp knife or pastry cutter to trim and seal the edges, ensuring the filling is completely encased.
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Cut and shape: If using a mold, cut around the edges with a sharp knife. If you don’t have a mold, simply use a round or square cutter to form individual Agnolotti pockets.
Step 4: Cook the Agnolotti
Cooking the Agnolotti is a quick and simple process. You will want to cook them just long enough to achieve the perfect texture, while keeping them soft and tender.
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Boil the Agnolotti: Bring a large pot of salted water to a boil. Carefully add the Agnolotti, ensuring they are not overcrowded. Stir gently to prevent sticking.
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Cook until al dente: Boil the Agnolotti for about 3-4 minutes or until they float to the surface, which is a sign that they are cooked. Use a slotted spoon to remove the Agnolotti from the water.
Step 5: Serve the Agnolotti
Once cooked, your Agnolotti is ready to be served. The final touch is a drizzle of melted butter and a sprinkle of Parmesan cheese to elevate the dish further.
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Sauté the Agnolotti: In a small pan, melt the butter over medium heat. Once melted, add a sprig of rosemary and let it infuse the butter for a few minutes.
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Serve: Place the cooked Agnolotti on serving plates and spoon the rosemary butter over the top. Garnish with additional freshly grated Parmesan cheese for an extra burst of flavor.
Tips for Perfect Agnolotti
- Dough Texture: If your dough feels too sticky or too dry, adjust it by adding a little more flour or water. The dough should be smooth, elastic, and easy to roll out.
- Filling Variations: You can customize the filling by adding different herbs or vegetables, like spinach or ricotta, for a lighter version of Agnolotti.
- Storage: Agnolotti can be made in advance and stored in the refrigerator for up to 24 hours. They can also be frozen for up to 3 months.
This Agnolotti recipe brings the warm and rich flavors of Italy right into your home. With a little patience and careful attention to detail, you can create this comforting dish from scratch, impressing your family and friends with its rich flavors and authentic taste. Whether served on a special occasion or as a comforting weeknight meal, Agnolotti is a dish that will always be appreciated.
