Agnolotti Genoa-Style Recipe
Ingredients
| Basic Egg Pasta Dough, made with 3 cups all-purpose flour | ||
| 1/2 cup Chicken Broth, or canned chicken broth | ||
| Frozen spinach package | 1 , thawed (Meat Filling:) | |
| Butter | 3 Tablespoon (Meat Filling:) | |
| Onions | 2 Large, thinly sliced (Meat Filling:) | |
| 1 lb. pork loin, cut in 1-inch cubes | ||
| Dry white wine | 3/4 Cup (16 tbs) (Meat Filling:) | |
| 1/4 cup butter, room temperature | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Meat Filling:) | |
| Additional Parmesan cheese | ||
| Parsley | 1 Tablespoon, chopped (Meat Filling:) | |
| 2 tablespoons chopped fresh basil or parsley | ||
| Eggs | 2 (Meat Filling:) | |
| Chervil | 1/2 Teaspoon, dried (Meat Filling:) | |
| Ground pepper | 1 To taste (Meat Filling:) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated (Meat Filling:) | |
| Salt | To Taste | |
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.
Chef
