Piemonte Ravioli
The ravioli is a specialty of Piedmont Piedmont , and in particular in the area of Monferrato. The popular tradition identifies them in a cook Monferrato Angiolino named, said Angelot. The traditional shape is square, the filling is enclosed by two layers of egg pasta and can vary from area to area. The recipe that I propose has been handed down from mother to daughter for so many generations. The preparation of the filling is very special and I hope to explain how to prepare well. Please let me know! The originals are served with roasted meat sauce.
Testo della ricetta originale
Piemonte Ravioli:
It can vary with: butter and sage sauce to the Piedmont and in broth.Testo della ricetta originale
Piemonte Ravioli:
Ingredients (6-8 persone)
- For the dough
- 500 gr flour 00
- 5 whole eggs
- salt
- For the filling
- 350 gr beef chopped
- 100 g cooked ham
- 100g mortadella
- 90 g grated Parmesan cheese
- 2 whole eggs
- 30 g bread soaked in milk and squeezed
- Barbera wine
- salt - nutmeg
- 2 cloves
- 1 sprig of rosemary
- 1 sausage to cook
- 2 cabbage leaves
- 1 clove garlic
Process
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Prepare filling: take a pan put a little 'onion 2 cloves garlic and rosemary and saute do.
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Add the chopped meat and brown well I do.
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When the meat has browned on all sides into half a glass of Barbera wine.
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Season with salt and finish cooking when the wine has dried.
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I remove the cloves and the rosemary and garlic.
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Cut the ham into small pieces and sausage in the pot and put them to blend the flavors.
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Bath bread in milk and squeeze well.
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Chopped all the ingredients with the meat grinder, except eggs and parmesan cheese.
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Prepare the dough: mix flour, eggs and a bit 'of salt.
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Cooking time 2-3 '.
Comments
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ristorante brescia ha scritto
Bene. Amo agnolotti molto. Grazie per la tua ricetta
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Autore ha scritto
Brava, falli e mangerai qualcosa di eccezionale!