Ricetta dell\'Agnolotto gobbo (pastry pouch with meat filling)

Name: Ricetta dell\'Agnolotto gobbo (pastry pouch with meat filling)
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 250 g Pork tenderloin; 50 g Salsiccia (Italian sausage with fennel); 2 TABLESPOONS good olive oil; 200 ml veal stock (e.g. from the glass); 80 g Endive salad; 100 g Parmesan (piece); 1 Egg (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 200 g Flour; 2 eggs , salt (Gr. M)

AUTHOR
Diane Archer

DIFFICULTY
not easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

250 g Pork tenderloin
50 g Salsiccia (Italian sausage with fennel)
2 TABLESPOONS good olive oil
200 ml veal stock (e.g. from the glass)
80 g Endive salad
100 g Parmesan (piece)
1 Egg (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
200 g Flour
2 eggs , salt (Gr. M)

Directions

1
For the filling chop the fillet finely. Press the salsiccia out of the skin. Heat the oil in a pot. Brown the meat cubes and salsiccia in it. Add the stock. Cover and braise over a low heat for 25-30 minutes.
2
Clean and wash the endive and steam it in some water. Drain and chop finely. Mix with the meat mixture and leave to cool. Puree with a hand blender. Grate the parmesan. Stir 20 g parmesan with the egg into the meat mixture.
3
Season with salt, pepper and nutmeg. Cover and let it rest in the refrigerator for about 45 minutes.
4
For the pasta dough, pile up flour on a work surface and press a depression in the middle. Add the eggs and 2-3 tbsp 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.
5
Cover the dough and let it rest for 15-30 minutes.
6
Divide the dough into 3 portions. Roll out pasta sheets approx. 1 mm thin with the pasta machine or a rolling pin. Dust the noodle plates with flour and let them rest for about 5 minutes. Fill and shape into agnolotti.
7
Once the pasta is filled, use the pastry wheel to cut the agnolotti between the fillings. Place them on a board, dust with flour and leave to dry in a cool place for about 3 hours.
8
Cook in 1-2 l boiling salted water (approx. 1 teaspoon salt per litre) for 6-7 minutes. Drain and let drain. Serve sprinkled with rest of Parmesan cheese.