Agnolotti Genoa-Style Recipe
Are you looking for best of the best Agnolotti Genoa-style recipe? Even though Agnolotti Genoa-style is a Main Dish I relish it any time of the day. The first taste of this delightful Agnolotti Genoa-style from the Italian cuisine is enough to addict you to it for life! If you love this Agnolotti Genoa-style recipe, do share it with your friends.
Ingredients
Basic Egg Pasta Dough, made with 3 cups all-purpose flour
Meat Filling:
1/2 cup Chicken Broth, or canned chicken broth
1 (10-oz.) pkg. frozen spinach, thawed
3 tablespoons butter
2 large onions, thinly sliced
1 lb. pork loin, cut in 1-inch cubes
3/4 cup dry white wine
1/4 cup butter, room temperature
1/2 cup freshly grated Parmesan cheese
Additional Parmesan cheese
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil or parsley
2 eggs
1/2 teaspoon dried chervil
Salt and freshly ground pepper to taste
3/4 cup freshly grated Parmesan cheese
Directions
Prepare Meat Filling and refrigerate.
Prepare Basic Egg Pasta Dough.
Cut small pieces of dough and work through the pasta machine until you have thin sheets of pasta.
Cut pasta sheets into strips 4 inches wide.
Place 1 teaspoon filling every 2 inches down the center of each strip of pasta.
Fold sheets in half over filling.
Press edges together to seal.
With a pastry cutter, cut pasta strips into squares, cutting between filling to make agnolotti.
Dust 2 or 3 large plates or trays with flour.
Place agnolotti on plates or trays.
Turn agnolotti over every 2 to 3 hours until completely dry.
Refrigerate uncovered until ready to use.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add agnolotti.
Bring water back to a boil and cook agnolotti uncovered until tender but firm to the bite.
Drain agnolotti and place in a warm deep dish or bowl.
Add butter and 1/2 cup Parmesan cheese.
Toss gently until mixed.
Meat Filling: Prepare Chicken Broth.
Squeeze spinach to remove as much moisture as possible.
Melt butter in a medium skillet.
When butter foams, add onions and pork.
Saute 3 to 4 minutes over medium heat until light golden.
Stir in wine.
Cook until wine has evaporated.
Add broth.
Cook uncovered 15 minutes or until all moisture has evaporated.
Stir occasionally.
Add spinach, parsley and basil or extra parsley.
Cook 1 to 2 minutes longer.
Put pork mixture in a blender or food processor.
Add eggs and chervil and blend to a paste.
Season with salt and pepper.
Place mixture in a bowl.
Add Parmesan cheese and mix thoroughly.
Prepare Basic Egg Pasta Dough.
Cut small pieces of dough and work through the pasta machine until you have thin sheets of pasta.
Cut pasta sheets into strips 4 inches wide.
Place 1 teaspoon filling every 2 inches down the center of each strip of pasta.
Fold sheets in half over filling.
Press edges together to seal.
With a pastry cutter, cut pasta strips into squares, cutting between filling to make agnolotti.
Dust 2 or 3 large plates or trays with flour.
Place agnolotti on plates or trays.
Turn agnolotti over every 2 to 3 hours until completely dry.
Refrigerate uncovered until ready to use.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add agnolotti.
Bring water back to a boil and cook agnolotti uncovered until tender but firm to the bite.
Drain agnolotti and place in a warm deep dish or bowl.
Add butter and 1/2 cup Parmesan cheese.
Toss gently until mixed.
Meat Filling: Prepare Chicken Broth.
Squeeze spinach to remove as much moisture as possible.
Melt butter in a medium skillet.
When butter foams, add onions and pork.
Saute 3 to 4 minutes over medium heat until light golden.
Stir in wine.
Cook until wine has evaporated.
Add broth.
Cook uncovered 15 minutes or until all moisture has evaporated.
Stir occasionally.
Add spinach, parsley and basil or extra parsley.
Cook 1 to 2 minutes longer.
Put pork mixture in a blender or food processor.
Add eggs and chervil and blend to a paste.
Season with salt and pepper.
Place mixture in a bowl.
Add Parmesan cheese and mix thoroughly.
