Agnolotti alla Marengo

Agnolotti alla Marengo

Ingredients For 6 people:
For the dough

Flour 400g

4 eggs


For the filling

Lean beef 180 gr

pork loin 80 gr

lard (or bacon) pounded 50 gr

sausage fresh peeled and chopped 120 gr

cabbage leaves 150 gr

2 eggs

½ onion, chopped

1 chopped carrot

½ stick of celery, chopped

a clove of garlic







olive oil 1 dl

a bottle of dry red wine

grated parmesan cheese 60 gr

salt, peppercorns.

For the dressing

White truffle.


On a board pour the flour, shelled eggs and knead until the dough long will not be smooth and compact, at this point cover with a bowl and let stand.

In a saucepan, place the beef and pork cut into pieces and let it marinate for a day along with the chopped carrot, celery and onion, crushed garlic, rosemary, sage, nutmeg, pepper, cinnamon, bay leaf and cloves, then season with salt, pour the wine and cover.

After one day, eliminated from macerated garlic clove, bay leaf and sage and past carrot, celery and onion to the mill, then pour this mixture in a pan and fry with oil and lard, then add the pieces of meat and fry, stirring often. Strain the wine putting aside the spices and pour it over the meat causing it to consume for a few minutes, salt and pepper and add the spices, then stretched with a glass of water and let it simmer for about 2 hours.

In a large pot boil the cabbage leaves in salted water, then just cooked, drain and squeeze.

Switch to the meat grinder now cooked with the cabbage, then put the mixture in a bowl and add the chopped sausage, eggs and grated cheese. Mix everything until you get a ‘homogeneous amalgam.

Strain the cooking liquid, then put it back on the fire to make it slightly dry. (Shall keep it as a sauce for the ravioli).

Take the dough and flattened into a thin sheet with the aid of a rolling pin, then cut it in half and arrotolatene part covering it to keep it soft. The remainder, filed many small pieces of stuffing the size of a hazelnut equidistant about 3-4 cm, all on the same line. Cover with the other sheet, then cut the agnolotti with larkspur, boil them in salted water. When cooked, drain and place in a warm serving dish, and moisten with the sauce and thin slices of white truffle.

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