- 1 black truffle (approximately 30gr)
- 4 ½ tablespoons butter
- 1.5 dl dry white wine
- 70 g Prosciutto Crudo di Cuneo DOP
- 7 eggs
- 40 g Parmigiano Reggiano DOP
- 150 g lean ground pork
- 150 g lean ground veal
- 1 l chicken or beef broth
- 500 g flour
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.
- Aprilia Sangiovese (red)
- Langhe Nebbiolo (red)