Agnolotti al Tartufo Nero

Name: Agnolotti al Tartufo Nero
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 ounces lean ground veal; 4 ounces cooked chicken breast, chopped; 4 ounces lean ground pork; 2 ounces prosciutto, minced; 2 ounces (½ stick) sweet butter, softened; 12 ounces tomatoes, peeled and seeded; Salt to taste; ¼ teaspoon nutmeg; 1 pound flour; 3-4 eggs; 1½ ounces fresh black truffle; 4 ounces (1 stick) sweet butter; 3 tablespoons fresh mascarpone; ½ cup freshly grated parmigiano

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This exquisite recipe comes from the Ristorante Morino in Orvieto. The basis for its sauce is the wonderful black truffle of Umbria. The ripieno is different from some of those found further north in that it does not call for roast meats but for raw ground meat that cooks inside the sfoglia. Also, notice the presence of tomato.

Ingredients

Ripieno

8 ounces lean ground veal
4 ounces cooked chicken breast, chopped
4 <

Europe
Italy
Orvieto
Marche
Umbria
Mediterranean
Pasta

Method

Combine all the ingredients for the ripieno and work together until a soft filling is formed. If it is too soft, add some bread crumbs or grated cheese. Set aside.

Make the sfoglia as indicated and roll out 2 sheets of equal size. Dot 1 sheet with neat rows of balls of ripieno, each slightly more than 1 inch apart from one another