Agnolini mantovani in broth from Lombardy

Ingredients

• 250 g of flour
• 2 eggs
• salt
• 150 g of ground beef
• 150 g of ground pork
• 1 finely chopped onion
• 50 g of grated Parmesan cheese
• 2 to 3 tablespoons of bread crumbs
• A pinch of nutmeg
• salt and pepper
• 500 g of beef bones
• 500 g of chicken bones
• 1 carrot
• 1 stalk of celery
• One bay leaf
• A little thyme

Sift the flour, add the eggs and salt, then mix with a fork and knead by hand until a smooth dough forms.

Film it and let it rest in the refrigerator for 30 minutes.

Heat a small amount of oil in a frying pan and sauté the chopped onion until it turns golden brown.

Once it becomes translucent, add the ground beef and pork, and cook until browned. Then, let it cool.

In a bowl, combine the meat, onion, Parmesan cheese, eggs, breadcrumbs, nutmeg, salt, and pepper.

Spread the dough thinly, cut out small squares, place a small amount of filling in the center of each, fold the edges over, and seal them well.

Place the beef and chicken bones in a large saucepan, cover with cold water, bring to a boil, then skim off any foam.

Add the carrots, celery, and onion, then simmer over medium heat for 2 to 3 hours, adding the bay leaf and thyme during cooking.

Strain the broth, return it to a clean saucepan, and adjust the seasoning with salt and pepper.

While the broth is simmering, gently add the shrimp and cook them for 4 to 5 minutes, until they float to the surface.

Serve the agnolotti with the broth and sprinkle with grated Parmesan cheese to your liking.