Agnolotti alla piemontese
gourmet
Preparation time
1 ora e 25 minutiDifficulty
DifficileCooking time
5 minutiServings
4Riposo
30 minutiTipica ricetta piemontese. Ogni località piemontese ha la sua variante che può comprendere l'aggiunta di carne di coniglio o di verdure tipiche come la verza.
Ingredients
- Type 00 flour300 g
- Ground beef250 g
- Fresh spinach100 g
- Parmigiano Reggiano DOP50 g
- Eggs3 u (180 g)
- Extra virgin olive oil2 tablespoons
- Butter1 teaspoon
- Golden onion1 u (150 g)
- Black pepperto taste
- Fine saltto taste
- Sageto taste
Procedure
0. Make the dough: In a bowl, make a well in the center of the flour and crack the eggs into it. Add a pinch of salt. Using a fork, begin mixing the eggs, gradually incorporating the flour until the dough becomes smooth. Transfer the dough to a lightly floured surface and knead vigorously until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
1. Prepare the filling: Finely chop the onion and sauté it in a pan with olive oil until translucent. Add the ground beef and cook until well browned. Add the washed and finely chopped spinach, then cook for a few minutes until the spinach wilts. Season with salt and pepper and let the mixture cool. Once cooled, add the grated Parmesan and mix well.
2. Prepare the agnolotti: Roll out the dough with a rolling pin or a pasta machine until thin. Cut the dough into small squares about 5 cm on each side. Place a teaspoon of filling in the center of each square. Fold each square in half to form a triangle and seal the edges well by pressing with your fingers. Fold the two corners of the triangle toward each other and seal with a little water to create the characteristic agnolotti shape. Continue until all the ingredients are used up.
3. Cooking and seasoning: Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes, until they float to the surface. Remove them with a slotted spoon and transfer them to a pan with melted butter and fresh sage leaves. Sauté the agnolotti in the butter and sage for a couple of minutes. Serve hot, sprinkled with grated Parmigiano Reggiano cheese, if desired.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date Apr 12, 2024
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.