Agnolotti monferrini
Serves 8
Method
Melt 40 g of butter in a heavy saucepan. Add the onion, carrot, celery, garlic and diced ham and cook until the vegetables soften. Add the beef and veal and brown lightly. Stir in the cabbage and a little broth. Cover and braise gently until the meats are tender, adding broth gradually whenever the pan begins to dry. Reserve the cooking juices.
Finely chop the cooked meat, ham and cabbage, or pass them through a meat grinder. Melt 10 g of butter in a pan and cook the porcini until their moisture has evaporated. Add the parsley and cook for 2 minutes. Stir in the minced filling and 60 ml of the reserved meat juices.
Toast 10 g of flour briefly in a small dry pan until lightly golden. Stir it into the filling and cook, stirring, until the mixture is cohesive rather than wet. Spread the filling in a shallow dish and let it cool. Mix in 40 g of Parmigiano Reggiano, 3 eggs, salt and pepper. Keep refrigerated while preparing the pasta.
Mix the remaining 600 g of flour with 300 ml of lukewarm water and a pinch of salt. Knead until smooth and firm, then cover and rest for 30 minutes. Divide into manageable pieces and roll each into a very thin sheet, keeping the rest covered.
Beat the remaining egg with 20 ml of water. Brush a narrow strip of dough with the mixture. Arrange hazelnut-size mounds of filling along it, leaving space between them. Fold the dough over the filling, press out the air and seal firmly. Cut into small individual agnolotti with a fluted pastry wheel.
Arrange the agnolotti on a lightly floured tray and leave them for 10 minutes. Heat the reserved meat juices in a wide pan with the remaining 30 g of butter. Boil the agnolotti in batches in plenty of salted water until the pasta is cooked and the filling is hot throughout. Lift out gently and turn in the butter and meat sauce. Serve with the remaining 30 g of Parmigiano Reggiano.
