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

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

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

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Ingredients

For the filling

Method

Part of