Agnolotti from Pavia

Ingredients

• 250 g of flour
• 2 eggs
• 1 tablespoon of olive oil
• A pinch of salt
• 300 g of beef chuck (also known as stewing beef)
• 1 tablespoon of olive oil
• 20 grams of butter
• One sprig of rosemary
• 2 cloves of cloves
• One small piece of cinnamon
• 5 tablespoons of white wine
• 40 g of grated Parmesan cheese
• 2 eggs
• 2 tablespoons of bread crumbs
• nutmeg
• salt and pepper
• 1.2 liters of duck broth
• Grated cheese, ready to use

Sear the beef in the oil and butter, adding the rosemary, cloves, and cinnamon. Deglaze with white wine, cover, and simmer gently for 2 to 3 hours, adding a little broth if needed.

Finely chop the braised meat and mix it with the eggs, breadcrumbs, a pinch of nutmeg, salt, and pepper, until you have a firm mixture.

Mix the flour, eggs, oil, and salt together, then spread the dough thinly into strips, approximately 10 cm wide and 40 cm long.

Place small mounds of pasta dough at regular intervals, fold the dough over, and cut out the agnolotti. Press the edges firmly and arrange them on a floured plate; it’s best to prepare them the day before.

Bring the duck broth to a boil and cook the agnolotti for about 10 minutes.

Serve them in the broth, or drain them and serve with the braising liquid, sprinkled with grains.