Agnolotti alla Savoiarda

Name: Agnolotti alla Savoiarda
Yield: 8-10 servings
Cuisine: Swiss
Ingredients: Salt and pepper to taste; ½ cup grated parmigiano; 2 pounds flour; Salt and pepper to taste; 2 pounds roast meats (beef, turkey, game, and so forth), coarsely chopped; 2 pounds roast meats (beef, turkey, game, and so forth), coarsely chopped; ½ cup sultana raisins, washed; 3 eggs; 2½ cups gravy or juices reserved from cooking the meats; 9-10 eggs; 1 cup heavy cream; 2½ cups gravy or juices reserved from cooking the meats; 2 pounds roast meats (beef, turkey, game, and so forth), coarsely chopped; 2 pounds roast meats (beef, turkey, game, and so forth), coarsely chopped

Preparation info

8-10
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

The dimensions of this recipe are awesome, but then so is the region it comes from. This dish is prepared at the Ristorante da Pierre in the town of Verres in the Valle d’Aosta. This is the region of Fontina cheese, chamois, Mont Blanc (Monte Bianco), and the Matterhorn (Monte Cervinia), nestled in the northwest corner of Italy, bordering on Switzerland and France. In many ways the Valle d’Aosta has more in common with these 2 countries than the region of Piedmont to its south.

You

Ingredients

Europe
Switzerland
Italy
France
Piedmont
Mediterranean
Pasta

Ingredients

Method