Pasta and broth are a match made in heaven. In this Piedmontese classic, small stuffed agnolotti carry a filling of veal, pork, spinach and Parmigiano Reggiano, and their deep flavors are enriched by a broth made with the rinds of Parmigiano Reggiano. Sustainable and delicious, it is comfort in a bowl.
Ingredients for 6 people
For the Agnolotti Dough
- 3 cups all-purpose flour
- 3 whole large eggs, plus 3 egg yolks
For the Agnolotti Filling
- 1 tablespoon butter
- 1 garlic clove, thinly-sliced
- 1 sprig fresh rosemary, leaves only
- 1 pound ground veal shoulder
- 1 pound ground pork
- 1 ½ pounds spinach, washed, and spun-dry, roughly chopped
- ¾ cup freshly-grated Parmigiano Reggiano
- 3 large eggs
- Freshly-grated nutmeg, to taste
- Salt and freshly-ground black pepper
For the Dish
- 1 batch of Parmigiano Reggiano broth
How to make Agnolotti in Brodo di Parmigiano Reggiano
- Start the dough. Sift the flour and mound 3 cups of it in the center of a large wooden cutting board. Make a well in the middle and add the eggs. Beat the eggs with a fork and begin to incorporate the flour, starting with the inner rim of the well.
- Knead and rest. Knead the dough with both hands, using your palms, for about 15 minutes. The dough should be elastic and a little sticky. Wrap it in plastic and let it rest for 30 minutes at room temperature.
- Brown the meat. In a 12-inch saucepan, heat 1 tablespoon of butter over high heat. Add the garlic and rosemary and cook until the garlic is light golden brown. Add the veal and pork and brown the meat on all sides for 8 to 10 minutes. Season with salt and pepper.
- Finish the filling. Cook the spinach in boiling water for 1 minute, then drain it well and add it to the meat. Stir in the Parmigiano Reggiano, eggs, a pinch of nutmeg, and salt and pepper to taste.
- Roll the dough. Cut the dough into 3 equal pieces. On a lightly floured surface, roll the unwrapped piece until it is 1/8-inch thick.
- Fill and seal. Place equal spoonfuls of filling along the bottom half of the sheet, leaving a 1½-inch border. Pull the top edge of the pasta up and over the filling so the dough forms one large pocket over the dollops. Seal tightly.
- Shape and cut. Pinch the filling in 1-inch increments, then cut the agnolotti apart. Place on a baking sheet dusted with cornmeal. Let rest for 24 minutes.
- Cook and serve. Bring 6 quarts of salted water to a boil and gently stir in the fresh agnolotti. Cook for 3 to 4 minutes. Serve immediately in a bowl with warm Parmigiano Reggiano broth.
