for the filling:
- 500 g veal meat
- 500 g pork meat
- 5 garlic yolks
- 3 eggs
- a ladle of stock
- 500 g Savoy cabbage
- one glass olive oil
- 100 g grated parmesan
for the dough:
- one kilo 00 wheat flour
- 12 eggs
First, they made the filling, called the empiora.
First of all roast both the veal and pork meat: after having fried it lightly on high fire for ten-fifteen minutes with three garlic yolks, a bit of rosemary, salt, and pepper, let it cook on a slow fire for an hour, adding some stock from time to time if necessary.
Let the meat cool down, take the garlic and rosemary away and mince the rest carefully.
In the meantime boil the cabbage and cook it in a pan for some minutes with oil and garlic; then mince it.
Now add the meat and put the mix in a bowl, add the parmesan, three whole eggs, and mix. The filling is now ready.
Put the flour on the pasteboard and give it the shape of a volcano.
In the hole put three whole eggs and nine yolks: knead carefully until the dough is ready, adding soma more flour if necessary.
Cut the dough in thick slices, then with a rolling pin or a machine make each slice into a very thin leaf.
Take little portions of the filling and put them on the dough, one cm. away from one another.
Then fold the dough over the filling and close it by pressing.
Now separate the agnolotti from one another.
They must e square, about one cm. long, well filled; the more the filling, the better; but the agnolotti must not be too big.
Let the agnolotti rest in a cool place for a couple of hours before cooking them in salted boiling water for some minutes. And then take them away and dress them with the sauce made by the meat you have roasted to make the filling; or with some melted butter and sage.
Enjoy the Christmas lunch Agnolotti!