(Agnolotti from Friuli - Italy)
regional Italian recipe)

Time: preparation: 1hour and 30 minutes ........ cooking: 15 minutes 400 g (14 oz) plain white flour 4 eggs 500 g (about 18 oz) potatoes 2 tablespoon cinnamon 20 g (3/4 oz) sugar 4 tablespoons brandy 1 bunch of parsley some leaves of mint 150 g (5 1/2 oz) butter 1 medium onion grated parmesan 2 l (9 cups) white or vegetable stock salt chilli if you like it difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the dough. Put flour and salt in a bowl or on a work surface. Stir to blend. Make a well in the center and add the eggs. With your fingertips gradually incorporate the flour into the eggs. Then add, gradually, some tablespoons of water till a soft dough forms. Cover with a napkin and allow to rest for about 30 minutes. Meanwhile wash the potatoes and steam them till tender; run them under cold water for peeling. Mash with a potato ricer. Combine, in a bowl, the mashed potatoes with cinnamon, sugar, brandy and mint and parsley finely chopped.
In a saucepan, put 50 g of butter and the onion, chopped. Cook gently for few minutes and then add the seasoned mashed potatoes. Salt.
Roll out the dough on a lightly floured surface; in this case the dough must not be too thin. Cut the pasta with a round cutter (it may be useful a wine-glass). Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough along the edges. Drop 1 teaspoon of the filling in the center and then fold in half. Transfer to a floured tea towel and rest for 1 hour. We suggest to you not to put an agnolotto on another; in this case they might stick.
Bring a large saucepan of stock to boil; toss in agnolotti and cook until puffy (cooking time depends on dough thickness: about 15 minutes). Drain well. Serve with 100 g of melted butter and grated parmesan.

Note
The recipe is not very easy but it's very good. The filling is tasty. To complete your menu, you can add some slices of prosciutto (ham) and a green salad. But it may be a one-plate meal; in this case you only have to add some fresh fruits.

Variations for light food
You can use olive oil instead of butter preparing the mashed potatoes, but for your dressing you may substitute butter and grated parmesan with olive oil and some dried hers (chives, parsley).

What's the right wine?
Our suggestion is: "Collio Pinot Grigio" (white Italian wine from Friuli).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".