Consortium’s recipes
MEAT-FILLED "AGNOLOTTI" WITH TALEGGIO P.D.O FONDUE
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- Difficulty: Medium
- Prep Time: 2 hours
- Serving: 6 servings
Ingredients
-
- Nutmeg to taste
- Taleggio P.D.O. 350 g
- Milk 180 g
- Fondue
- Meat stock to taste
- Taleggio P.D.O. 80 g
- Egg 1
- Pepper to taste
- Salt to taste
- Garlic 1 clove
- Butter to taste
- Pasta dough
- Sage few leaves
- Rosemay 1 sprigs
- Pork 150 g - lean
- Beef 200 g - lean
- Chicken 150 g - roast
- FIlling
- Salt to taste
- Eggs 3
- Egg yolk 1
- 00 Flour 300 g
Instructions
- Brown the pork and beef in the butter with the rosemary, sage and garlic, turning every so often so that the meat browns on all sides.
- Season with salt and pepper and allow to cook for about 45 minutes over a moderate heat. Baste with hot meat stock and the meat juices.
- Dice the Taleggio PDO.
- Blend all the ingredients.
- Knead the pasta dough, then wrap it in cling film and allow to rest for an hour in the refrigerator.
- Finely mince all the meat. Add the egg, nutmeg, salt, pepper and diced Taleggio PDO.
- Roll out the pasta dough. Arrange small equidistant heaps of filling on top, then cover with another sheet of pasta dough.
- Cut around the filling to form the "agnolotti".
- Dice the Taleggio PDO.
- Melt it in the milk over a very low heat.
- Cook the agnolotti in boiling meat stock.
- Drain them and serve smothered in fondue. Garnish with pepper and sage.