Pastry pouch with meat filling (Agnolotti)

Name: Pastry pouch with meat filling (Agnolotti)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g Pork tenderloin; 50 Salsiccia (Italian sausage with fennel); 2 TABLESPOONS Olive oil; 200 ml Veal stock; 80 g Endive salad; 20 g grated + 80 g sliced Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 5 Eggs (size M); 400 g Flour; 50 g Butter; 2-3 stem(s) Basil; 7-10 Tbsp Flour

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g Pork tenderloin
50 Salsiccia (Italian sausage with fennel)
2 TABLESPOONS Olive oil
200 ml Veal stock
80 g Endive salad
20 g grated + 80 g sliced Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
5 Eggs (size M)
400 g Flour
50 g Butter
2-3 stem(s) Basil
7-10 Tbsp Flour

Directions

1
Wash the meat, dab dry and cut very finely. Press salsiccia out of the skin. Heat oil in a pot. Fry the meat cubes and salsiccia for about 2 minutes while turning. Add stock and braise covered at low heat for about 30 minutes.
2
Clean the salad, wash and shake dry. Blanch in boiling salted water for about 30 seconds. Pour into a sieve and rinse with cold water. Chop the salad finely, mix with the meat mixture and let it cool down. Puree with a hand blender. Stir grated Parmesan and 1 egg into the meat mixture. Season with salt, pepper and nutmeg. Cover and let it rest in the fridge for about 45 minutes
3
Pour the flour onto a work surface, press a depression in the middle. Add 4 eggs and 4-6 tablespoons of lukewarm water. Sprinkle 1 pinch of salt over it. Mix with a fork. Knead with your hands for 10-15 minutes until the dough is smooth. Cover the dough and let it rest for about 25 minutes
4
Divide the dough into 6 portions. Roll out with a pasta machine or a rolling pin to make pasta sheets about 1 mm thin. Cut each plate into a long strip of approx. 5 cm wide. Place 1 tsp. of filling on one half of each strip of dough at a distance of approx. 2.5 cm from each other. Brush the dough around the fillings with some water. Whip the free half of the dough over the fillings and press the spaces in between lightly with your fingers. Use a pastry wheel to cut between the fillings. Place on a board, dust with flour and leave to dry in a cool place for about 3 hours
5
Cook in portions in 2-3 litres of boiling salted water for about 6 minutes. Remove with a skimmer. Heat butter while stirring and season to taste with salt. Wash the basil, shake dry and pluck the leaves from the stalks. Swivel the noodles in the butter and serve. Sprinkle with parmesan and garnish with basil
6
waiting time approx. 4 hours