Agnolotti from Friuli, Italy
Traditional Italian recipe
time: preparation: 1hour
cooking: about 60 minutes
calories: 881 (kCal)
Ingredients / Serves 4
- 400 g (14 oz) plain white flour plus extra for dusting
- 4 eggs
- 500 g (1,1 lb) potatoes
- 1 tablespoon cinnamon
- 20 g (3/4 oz) sugar
- 2 tablespoons brandy
- 1 bunch of parsley
- Some fresh mint leaves
- 150 g (5 1/2oz) unsalted butter
- 1 medium onion
- 20 g (3/4 oz) grated Parmesan
- 2 l (9 cups) meat stock
- Chilli, if you like it
- difficult recipe
- Time: preparation: 1hour
- How many calories in a serving?
45 % -
Protein: 22.5 (g) 45 % GDA
Total fat: 39.4 (g) 57 % GDA
Total carbohydrate: 102.3 (g) 38 % GDA
Sugars: 8.2 (g) 10 % GDA
cooking: about 60 minutes
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Prepare the dough. Put the flour and a pinch of salt in a bowl or on a work surface. Stir to blend. Make a well in the centre and add the eggs. Incorporate the flour into the eggs gradually with your fingertips. 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 masher. Combine, in a bowl, the mashed potatoes with cinnamon, sugar, brandy, 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 mixture of mashed potatoes. Season to taste with 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 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 10 minutes). Drain well. Serve with 100 g of melted butter and grated Parmesan.
- - The recipe is not very easy but it's very good. The filling is tasty.
- - It's a tasty one-plate meal; you only have to finish your meal with some fresh fruits.
Variations for light food
You can use olive oil instead of butter preparing the mashed potatoes; for your dressing you may substitute butter and grated Parmesan with olive oil and some tablespoons of dried chives.
What's the right wine for " Agnolotti from Friuli, Italy "?
Our suggestion is: "Collio Pinot Grigio" (white wine from Friuli-Italy).