AGNOLINI IN BRODO
It can be said that every family has its own recipe for this gem of Padana cuisine. The name also varies by region: in the Oltrepò area, they’re called cappelletti, while in Viadanese, they’re known as marubini, with ingredient variations as well. What hasn’t changed over the years is this dish’s ability to create a festive atmosphere, starting from its preparation, which involved the whole family—even children—gathered around the table to seal the little squares of filled pasta.
Ingredients
Preparation
Ingredients
Ingredients for 12 people.
- 150 g lean beef
100 g prosciutto crudo
100 g pork
100 g veal
50 g mortadella
1 small salamella
2 eggs
50 g breadcrumbs
300 g Grana Padano or Parmigiano
Nutmeg
Preparation
Grind all types of meat and sauté them with 50 grams of butter and a small amount of finely chopped onion. Alternatively, you can leave the meat pieces whole and finely chop them with a knife after cooking.
Add ½ glass of red wine and a ladle of broth. Simmer on low heat for a long time—at least 2 hours—adding a bit of broth if the stew becomes too dry. In a bowl, place the breadcrumbs and pour the hot meat mixture over them. Allow it to cool, then add the eggs, nutmeg, and grated cheese. Mix well; the mixture should be rather firm. Prepare a dough with 6 eggs and 600 grams of flour, preferably durum wheat flour. Use a pastry cutter to cut out small squares of approximately 3 cm per side. Place a bit of filling in the center of each square, fold them into triangles, then join the corners to form the classic agnolino or cappelletto shape.
Recommended Wine: Lambrusco Mantovano DOC, with no alternatives.
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