WINES AND RECIPES
of the Bologna family
WINES AND RECIPES
of the Bologna family
AGNOLOTTI WITH
BUTTER AND SAGE
SERVES 4
For the pasta:
• 200 grams of plain flour
• 2 eggs
• 30 ml of water
For the filling:
• 250 grams of veal
• 250 grams of pork
• 250 grams of rabbit
• 150 grams of sausage
• 150 grams of spinach
• 1 clove of garlic
• 4 eggs
• 2 tablespoons of Parmesan cheese
• 1 onion, 1 carrot, 1 sprig of rosemary
• 1 celery stalk
• olive oil
• nutmeg
• salt and pepper
• 1⁄2 a glass of red wine
Dice the veal and pork, sauté in a pan with the oil, garlic, onion, carrot, rosemary and ce- lery and, when browned, sprinkle with wine. Cook until the wine has evaporated, then add the sausage. Roast the rabbit separately and when the meat is well cooked, push it through a mincer.
Add the boiled and chopped spinach, gra- ted Parmesan cheese and nutmeg, mixing everything with the eggs, and season with salt and pepper. Knead the flour with the eggs and water into a smooth, consistent dough, and roll it out into a very thin sheet. Place small mounds of filling approximately one centimetre from the edge of the dough and spaced one centimetre apart. Fold the edge of the dough over the row of small mounds of filling and press down gently with your fingers. Use a serrated pasta wheel to divide the row of agnolotti and close them one by one by pin- ching the dough. Cook the agnolotti in salted water for three or four minutes. Drain, drizzle with melted butter, sprinkle with sage leaves and Parmesan cheese, and serve.
Add the boiled and chopped spinach, gra- ted Parmesan cheese and nutmeg, mixing everything with the eggs, and season with salt and pepper. Knead the flour with the eggs and water into a smooth, consistent dough, and roll it out into a very thin sheet. Place small mounds of filling approximately one centimetre from the edge of the dough and spaced one centimetre apart. Fold the edge of the dough over the row of small mounds of filling and press down gently with your fingers. Use a serrated pasta wheel to divide the row of agnolotti and close them one by one by pin- ching the dough. Cook the agnolotti in salted water for three or four minutes. Drain, drizzle with melted butter, sprinkle with sage leaves and Parmesan cheese, and serve.
Il Bacialé”, in Piedmont dialect means the matchmaker and describes the person who arranged marriages between members of noble families in the area. This wine in fact originates from the perfect marriage of Barbera and other grape varieties.
You can try pairing this dish with:
Pubblicato il 4 April, 2023