Agnolotti: Making Agnolotti

Name: Agnolotti: Making Agnolotti
Yield: Serves 16 as a main, twice as many as a starter
Cuisine: Italian
Ingredients: 150 g grated Parmesan; 2 eggs; 250 g escarole; 200 g lean veal (loin, fillet or escalope meat), cut in 2 cm cubes; 200 g lean pork (loin or leg meat), cut in 2 cm cubes; 1 medium onion, chopped; 100 g sliced prosciutto crudo; 3 sprigs rosemary, leaves picked; 80 ml double cream; 200 g calves’ or lambs’ brains; 1.4 kg enriched egg pasta dough; 15-20 sage leaves; 1 clove garlic, chopped; 100 g butter

Preparation info

Serves
16
as a main

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This filling is similar to that for agnolotti dal plin, and is in some ways easier to make (you don’t have to make a pot-roast first), in some ways more challenging (everything is cooked from raw, and you need to source some offal). Choose whichever seems more convenient to you — both are delicious.

Ingredients

Main course
Starter

Ingredients

Method