Prepare the dough: on a pastry board knead the flour with 5 eggs until you get a smooth and elastic dough. Cover with a cloth and let it rest for 30 minutes.
In a saucepan, add a knob of butter and sauté the pork and veal meat, add wine and cook for 40 minutes, pouring some boiling broth from time to time.
After cooking, drain the meat, mash it and put it in a bowl; add the minced prosciutto, 2 eggs and half the grated Parmigiano.
Season with salt and pepper, add a few slices of truffle and mix the filling.
Divide the dough into 2 small cakes and roll it out into 2 sheets; on the first, divide the filling by spacing it at regular intervals, then cover with the second.
Cut the agnolotti and cook for 7 minutes in plenty of boiling salted water; drain them and toss them with the melted butter, the rest of the grated Parmigiano Reggiano DOP and the rest of the truffle.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.