AGNOLI

For six people.

For the pasta: 600 gr. of white flour, 6 eggs, 1 spoon of olive oil, a dash of salt.
For the stuff: 100 gr. of breadcrumbs, 150 gr. shred Parmigiano cheese, 100 gr. Parma ham, 80 gr. pork lean meat, 80 gr. of chicken, 80 gr. of veal, 50 gr. butter, nutmeg, 5 sage's leaves, rosemary, an onion, salt and pepper, a glass of white wine.

For the stuff: you have to make cubes of the whole meat (prosciutto need to be minced raw as it is) and put everything in a tin where you have fried some butter, onion, sage and rosemary, salt and pepper. Get the meat brown and add wine. Let it being consumed slowly. As soon as it is ready, chop it very thin. Put everything in a mixing bowl and add some breadcrumb shred Parmigiano cheese, and a nice scratch of nutmeg (slightly less then one half). Mix everything and moisten it with some tepid stock. Wait a pair of hours.

For the rolled pastry: knead the flour with the eggs and a a pinch of salt prepare the pastry with a medium thickness so that it is fine to be stuffed. Cut it with the roller making squares (5 to 6 cm). You need to prepare little balls with the stuff and put them in the middle of the squares one by one. You twist the pastry closing it with a little pressure.As you bind the two peaks, it should appear a sort of Alpine troops's hat. Cook them in a very good stock.



Tortelli di zucca
Pike in sauce
"Sbrisolona" cake
Nut liqueur

<- The typical Mantua's cuisine