Agnolotti Piemontesi

Agnolotti from Piedmont   Authentic Italian recipe

Agnolotti from Piedmont
Agnolotti from Piedmont

Ingredients / Serves 4

  • 100 g (3 1/2oz) calves' brains
  • 100 g (3 1/2oz) sausage
  • 50 g (1 3/4oz) unsalted butter
  • 350 g (12 oz) Batavian endive ("scarola")
  • 350 g (12 oz) cooked beef
  • 6 eggs
  • 50 g (1 3/4oz) grated Parmesan
  • Pinch grated nutmeg
  • 400 g (14 oz) plain white flour plus extra for dusting
  • Salt
  • Time:
    preparation: 2 hours
    cooking: about 10 minutes (but it depends on the dough thickness)
  • Difficulty:
    difficult recipe
  • How many calories in a serving?
    Calories: 1033 (kcal) 52 % GDA (*)- 4322 (kJ)
    Protein: 65.4 (g) 87 % GDA
    Total fat: 52.6 (g) 76 % GDA
    Total carbohydrate: 79.4 (g) 30 % GDA
    Sugars: 3.8 (g) 5 % GDA

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Dip the calves' brain in some cold water and take away all the sanguineous filaments.
Skin and crumble the sausage. Put the two ingredients in a saucepan with some butter (40 g - 1 1/2oz) and brown stirring gently with a wooden spoon. Switch off the gas and let the mixture cool. Meanwhile clean, boil and drain very well the Batavian endive. If necessary, squash it with a wooden spoon to eliminate all the water. Put it in a saucepan with the remaining butter and season, stirring gently, for few minutes.
Mince the endive and all the meat (cooked beef included) and then put in a bowl; add grated Parmesan, nutmeg, 3 eggs. Stir and season with salt.
Prepare the dough. Incorporate the ingredients: the white flour, 3 eggs and a pinch of salt and 1 tablespoon of water, if necessary (see step by step guide in basic preparations). Roll the dough extra thin, at least 0,2 cm (1/6 in).
Lay a dough strip on a lightly floured surface and cut crossways in half. Drop 1/2 teaspoon of the filling in vertical rows about 4 cm (1 1/2in) apart on one half. Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough round the filling. Lay the other half of the dough strip on top. Press the dough sheets together between the mounds of filling. Using a pasta wheel, cut vertical and then horizontal lines between the filled squared.
Transfer agnolotti to a floured tea towel and let them rest for 1 hour. You can store up to 1 day. We suggest you not to put an agnolotto on another; in this case they might stick.
Bring a large saucepan of salted water to boil; toss in agnolotti and cook until puffy (cooking time depends on dough thickness - about ten minutes).
Drain well. Dress with
- unsalted butter, grated Parmesan and thin slices of truffle
- "al burro e alla salvia" (butter and sage)
- "salsa al pomodoro" (tomato sauce).

If you have any problem, email us. We'll be very glad to satisfy your requests.

We added no dressing ingredients to Nutrition facts.

Note

  • - This is a typical first course in Italy, especially in the north of Italy.
  • - This fresh pasta could be planned when you have any cooked meat left. The dish will be better.
  • - It's a tasty one-plate-meal, Italy-style; to complete your menu you may serve a green salad.
  • - This is a typical dish in autumn and winter in Italy.

Variations for light food

  • - You can use olive oil (2 tablespoons) instead of butter when you cook calves' brains and sausage and when you season Batavian endive (1 tablespoon).

What's the right wine for " Agnolotti from Piedmont "?

Our suggestion is: "Dolcetto d'Asti" (red Italian wine from Piedmont)