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Home page/Typical recipes/First dish/Fubine's Agnolotti
FUBINE'S AGNOLOTTI
Ingredients (for 8 people):
500
gr. of beef
300
gr. of pork
1
onion
80
gr. of butter
1
small carrot
2
coasts of celery
1
clove of garlic
300
gr. of cotechino (an Italian sausage)
200
gr. of brains
half a cabbage
3
eggs
2
spoons of grated bread
100
gr. of parmesan
200
gr. of cockscombs
4
or 5 livers
30
gr. of dry mushrooms
300
gr. of fresh mushrooms
laurel, sage
500
gr. of pasta for the agnolotti
Agnolotti are typical at Fubine, like everywhere in our province and
here they are presented in the Monferrato’s version (with roasted meat,
brains and cabbage) and not in the Alessandria’s one (with stewed meat
and green vegetables). The recipe written here is from the second half
of the XIX century and it is typically from Fubine.
Preparation (for the stuffing): 500 gr. of beef and a piece of pork meat.
Put
together, in a clay pot, little onion, a knob of butter, a piece of
carrot and celery, a garlic clove and some rosemary. Pour dry white wine
and when it gets dry, add broth cook for an hour.
Boil a small cotechino or 300 gr. of sausages. Scald in boiling water
the brains, peel and fry for some minute into butter. Boil half a
cabbage, drain and fry in the brain’s frying butter while adding a knob
of butter.
Mince everything thinly and add 3 eggs, 1 or 2 spoons of grated bread, a
lot of parmesan (100 gr.) and grated nutmeg. Mix all for long so as to
form a soft stuffing but compact and not wet.
Prepare the pasta and the agnolotti in the known way.
Preparation (for the juice): take 200 gr. of cockscombs, 4 or 5 livers,
30 gr. of dry mushrooms or 300 gr. of fresh mushrooms, fry all in a pot
where, together with 40 gr. of butter, a laurel clove, sage, rosemary
and a garlic clove have been tied together.
Cook by adding broth and add jointly a knob of butter and a teaspoon of
flour. When the juice is well tied, pour in the pot the boiled agnolotti
and fry for some minutes.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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