LUCIANA’S AGNOLINI IN BROTH

AuthorGuido BoschettiCategoryDifficultyAdvanced
Yields1 Serving
Total Time5 hrs 30 mins
 300 g of 0 Flour
 4 Eggs
 100 g of Pork loin
 100 g of Raw ham
 Nutmeg
 100 g of Chicken gizzard
 100 g of Chicken liver
 1 Salsiccia
 100 g of Pancetta
 150 g of Gran Capra
 Fine salt
 1 White onion
 1 Carrot
 4 l of Cold water
 Cloves
 2 Stalks of celery
 ½ Chicken
 Sage
 Rosemary
 Bay
1

To prepare the Agnolini in broth, start with the filling, which will need a long rest. Cut the ham, pork loin, salsiccia, pancetta, chicken gizzard and liver into pieces. Cook with the various aromatic herbs, such as sage, rosemary, bay leaves, cloves, etc. Cook for three hours, basting occasionally with red wine.

2

Then let the meat mixture cool and and pass it through the meat grinder, using a medium-sized mould and collecting it in a bowl. Add the Gran Capra, salt, pepper and egg to the minced meat. Also add a pinch of grated nutmeg. Mix all the ingredients together by kneading with your hands.

3

Pass through the mincer again, this time using the thinner mould. Press again with your hands, then cover with cling film and refrigerate for 12 hours. When there are about 4 hours left, prepare the meat broth.

4

Peel the onion and cut it in half. Place 3 cloves on each half and place them in a hot pan. Wash the celery and carrot well, then cut them into pieces. Put the chicken in a large pan. Add the celery and carrots. When the onions are golden brown, remove them with a fork and transfer them to the pan.

5

Add water and a pinch of salt. Cook over a medium heat. It will take about 4 hours from boiling. Meanwhile, prepare the egg pasta. Pour the flour onto a pastry board and make a classic fountain shape. Pour in the slightly beaten eggs and start mixing the ingredients with a fork. Knead the dough by hand and continue to knead until a homogeneous dough is obtained. Wrap it in cling film and leave it to rest at room temperature.

6

Check the stock from time to time and skim it off using a skimmer. Take the egg pasta and transfer it to a pastry board. Crush it with your hands to flatten it, then roll it out with a rolling pin to a very thin sheet.
Using a pastry cutter, cut out small squares. Place a bit of filling in the centre of each square. Lift one of the squares, close it to form a triangle and press lightly on the edges. Now lower the two side edges, letting them go around your finger. Seal by pinching the two edges of the dough, and the first agnolino is ready. Do the same for all the others and gradually place them on a tray with a tea towel.

7

When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Taste the broth and adjust the salt if necessary.
Then strain it, dividing the broth into two pots. Bring one of the two broth pots back to the boil and keep the other one warm. As soon as the broth comes to the boil, immerse the lambs. Wait a few minutes until they come to the surface, then use a skimmer to scoop out a portion of the Agnolini and transfer them to a plate. Add the hot broth, taken from the other pot. To make it clearer.
At this point, serve with a good handful of Gran Capra.

Ingredients

 300 g of 0 Flour
 4 Eggs
 100 g of Pork loin
 100 g of Raw ham
 Nutmeg
 100 g of Chicken gizzard
 100 g of Chicken liver
 1 Salsiccia
 100 g of Pancetta
 150 g of Gran Capra
 Fine salt
 1 White onion
 1 Carrot
 4 l of Cold water
 Cloves
 2 Stalks of celery
 ½ Chicken
 Sage
 Rosemary
 Bay

Directions

1

To prepare the Agnolini in broth, start with the filling, which will need a long rest. Cut the ham, pork loin, salsiccia, pancetta, chicken gizzard and liver into pieces. Cook with the various aromatic herbs, such as sage, rosemary, bay leaves, cloves, etc. Cook for three hours, basting occasionally with red wine.

2

Then let the meat mixture cool and and pass it through the meat grinder, using a medium-sized mould and collecting it in a bowl. Add the Gran Capra, salt, pepper and egg to the minced meat. Also add a pinch of grated nutmeg. Mix all the ingredients together by kneading with your hands.

3

Pass through the mincer again, this time using the thinner mould. Press again with your hands, then cover with cling film and refrigerate for 12 hours. When there are about 4 hours left, prepare the meat broth.

4

Peel the onion and cut it in half. Place 3 cloves on each half and place them in a hot pan. Wash the celery and carrot well, then cut them into pieces. Put the chicken in a large pan. Add the celery and carrots. When the onions are golden brown, remove them with a fork and transfer them to the pan.

5

Add water and a pinch of salt. Cook over a medium heat. It will take about 4 hours from boiling. Meanwhile, prepare the egg pasta. Pour the flour onto a pastry board and make a classic fountain shape. Pour in the slightly beaten eggs and start mixing the ingredients with a fork. Knead the dough by hand and continue to knead until a homogeneous dough is obtained. Wrap it in cling film and leave it to rest at room temperature.

6

Check the stock from time to time and skim it off using a skimmer. Take the egg pasta and transfer it to a pastry board. Crush it with your hands to flatten it, then roll it out with a rolling pin to a very thin sheet.
Using a pastry cutter, cut out small squares. Place a bit of filling in the centre of each square. Lift one of the squares, close it to form a triangle and press lightly on the edges. Now lower the two side edges, letting them go around your finger. Seal by pinching the two edges of the dough, and the first agnolino is ready. Do the same for all the others and gradually place them on a tray with a tea towel.

7

When the broth is ready, remove the meat and vegetables with a skimmer. Transfer to a bowl. Taste the broth and adjust the salt if necessary.
Then strain it, dividing the broth into two pots. Bring one of the two broth pots back to the boil and keep the other one warm. As soon as the broth comes to the boil, immerse the lambs. Wait a few minutes until they come to the surface, then use a skimmer to scoop out a portion of the Agnolini and transfer them to a plate. Add the hot broth, taken from the other pot. To make it clearer.
At this point, serve with a good handful of Gran Capra.

LUCIANA’S AGNOLINI IN BROTH