Agnolini are stuffed in same way as ravioli,
but they are cut in half-moon shape, for this you will need the
proper utensil.
Stuffing for Agnolini
Parmigiana Style (Ripieno per Agnolini alla Parmigiana)
1 pound round ground beef
2 ounce pancetta
Few cloves
Olive oil
2 ounces butter
1 large onion, sliced
1 pint beef broth
1 stalk celery
1 small carrot
1 pinch ground cinnamon
3 to 4 cloves garlic
4 tablespoons tomato sauce
1 cup freshly grated Parmigiano
6 tablespoons breadcrumbs
2 large eggs
Salt
Pepper
- Spike the piece of beef with pancetta
and some cloves of garlic. Place in a heated casserole with 4
ounces oil, butter and onion. Add salt and pepper to taste and
let cook on a low heat for 10 minutes, until the meat has browned
all over.
Add the broth, celery, sliced carrot, cinnamon and cloves. Add
the tomato sauce, cover and cook very slowly for 4 to 5 hours
till tender. Remove meat and keep on the side to be used as a
main course or in any other way.
- Strain the remaining sauce. Add grated
Parmigiano, breadcrumbs, two whole eggs and regulate the density
of the stuffing by adding more cheese and breadcrumbs as needed.
Refrigerate stuffing for 24 hours before using.
- Stuff the agnolini and serve in a capon
broth or just simply sautéed with butter and Parmigiano.
Recipe courtesy of The Italian Trade Commission.
