Agnolotti di Mergozzo
Agnolotti filled with roast meat and fresh salami, dressed with butter and sage: a traditional Ossola Valley first course linked to using up Sunday leftovers.
Ingredients
For 4 personeFor the pasta
For the filling
For serving
Before you start
Method
Prepare the pasta dough
Knead the flour and eggs until smooth; wrap in cling film and leave to rest for 30 minutes.
Prepare the filling
Finely chop the roast meat and cooked salami, add the egg, Parmesan, nutmeg and parsley; mix well.
Shape the agnolotti
Roll out the pasta dough thinly, arrange well-spaced mounds of filling, cover with another sheet of pasta and seal well around the filling.
Cut
Cut the agnolotti with a fluted pastry wheel.
Cook
Cook in plenty of salted water for 3-4 minutes, until they rise to the surface.
Dress and serve
Dress with melted sage butter and a sprinkling of Parmesan; serve immediately.
Good to know
Tips
Seal the edges well to prevent the agnolotti from opening during cooking.
Variations
The filling can also include a little finely chopped boiled Savoy cabbage, as in some family variations.
Storage
They can be stored uncooked in the fridge for one day on a floured tray, or frozen.
Nutritional values
Approximate values per porzioneBehind this recipe
Agnolotti di Mergozzo originated from using up Sunday roast leftovers, enriched with fresh salami, nutmeg and parsley.
