Agnolini in broth

Name: Agnolini in broth (Hostaria Viola, Castiglione delle Stiviere (Mantua))
Prep time: 2 h
Total time: 2 h
Yield: Serves 8
Cuisine: Italian
Ingredients: grated Parmigiano Reggiano (optional); salt; 5 eggs; 3 litres beef or chicken broth; 3 litres beef or chicken broth; 2 eggs; 150 g grated Parmigiano Reggiano cheese; grated nutmeg; 500 g plain flour; salt and pepper; salt and pepper; 80 ml Marsala; a few slices of stale bread; 2 rosemary sprigs; dry white wine; 200 g spiced salamella mixture (or sausagemeat); 200 g spiced salamella mixture (or sausagemeat); 100 g ham (or coppa or salami); ½ onion; 80 g butter; a few sage leaves; 100 g ham (or coppa or salami); 100 g ham (or coppa or salami); 200 g chicken or guinea hen (skinless, boneless breast or thigh); 200 g chicken or guinea hen (skinless, boneless breast or thigh); 300 g lean beef (rump, loin or round); 300 g lean beef (rump, loin or round); 300 g lean beef (rump, loin or round); 300 g lean beef (rump, loin or round); 200 g guanciale

Hostaria Viola, Castiglione delle Stiviere (Mantua)

Preparation info

Serves
8

Difficulty
Easy
Ready in
2 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the filling

200 g guanciale
300 g lean beef (rump, loin or

Europe
Italy
Mantua
Castiglione delle Stiviere
Milan
Starter
Mediterranean
Lombardy

Method

For the filling, coarsely chop the guanciale, beef, chicken and ham. Thinly slice the onion and sauté in the butter until golden. Add the sage leaves, rosemary and guanciale and sauté until the fat becomes transparent. Add the beef and stir over high heat for a few minutes to brown. Add some wine and cook, covered, for 20 minutes, stirring every so often. Add the chicken, salamella mixture and