Agnolotti Al Burro E Salvia Recipes

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AGNOLOTTI AL BURRO E SALVIA



Agnolotti Al Burro E Salvia image

Envelopes with a Lean Meat-Herb Filling served with Fresh Sage Leaves sautéed in Butter and Grated Parmigiano Reggiano - from the kitchens of the Hotel Ambasciatori Grand, Turin, Piemonte, Italia as noted on a clipping in my grandmother's recipe box.

Provided by Member 610488

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

5 cups flour
8 egg yolks, plus
2 egg whites (you want 5 eggs' worth of volume)
12 ounces cooked pot roast, lightly seasoned
6 ounces roast pork loin
3 ounces mild sausage, ground
4 ounces chicken, cooked and cubed
2 tablespoons unsalted butter
6 cabbage leaves
1 1/4 cups parmigiano-reggiano cheese, freshly grated
3 eggs
1/8 teaspoon nutmeg, freshly grated
salt, to taste
2 cups meat broth
1/2 cup unsweetened butter, melted
1/2 cup fresh sage
parmigiano or grana padano, freshly grated and to taste
white truffle, to taste (if you're lucky)

Steps:

  • Make the dough from the flour and the eggs (like a bread dough) and put it in a bowl, cover it with plastic wrap, and let it sit until it has risen.
  • In the mean time, blanch the cabbage, drain it, squeezing well to extract moisture, and mince it. Then sauté it until done in the butter. Take out the cabbage and set aside.
  • Brown the sausage and when brown add cooked meats together and heat until hot.
  • Mince the cooked meats quite finely (if need be you can blend them, but be careful not to make a paste). Combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture, seasoning it to taste with salt, pepper and nutmeg.
  • Take the pasta dough and roll it out dime-thin. Cut the sheet into two equal-sized pieces, dust one lightly with corn meal, roll it up, and cover it so it stays moist.
  • Dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut, putting the dots in rows that are about an inch apart (I have seen agnolotti that are smaller).
  • Unroll the other sheet, shake off the corn meal, and lay it over the first.
  • Tamp the sheet down well around the filling, so it sticks, and cut the agnolotti free with a serrated pasta wheel.
  • Come time to cook them, heat the butter in a pan with the sage, and remove it from the flames when the sage begins to whisper (you don't want to brown the butter or burn the sage).
  • In the meantime, bring broth to a boil.
  • Boil the agnolotti in broth, skimming them off, into a serving bowl, as soon as they rise to the surface.
  • Season them with the butter and sage, and serve with freshly grated cheese, and thinly sliced truffle, if you have it.

Nutrition Facts : Calories 894.2, Fat 50.4, SaturatedFat 22.6, Cholesterol 409.9, Sodium 683.1, Carbohydrate 63, Fiber 3.3, Sugar 1.2, Protein 44.3

GNOCCHI BURRO E SALVIA



gnocchi burro e salvia image

i am italian and i live in milano with my US husband and our 2 daughters;.this is one of our every week recipe......enjoy it!!!!

Provided by marella

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs gnocchi (handmade or frozen)
1/2 cup butter
1/2 fresh sage leaf
1/4 teaspoon salt
2 cups parmigiano-reggiano cheese
1 liter water
1 pinch salt, for boiling water

Steps:

  • boil water and then add a buch of salt in it.
  • put gnocchi in the boiling water and justas they come up drain and put the gnocchi in a bowl.
  • put butter, salt and the 6 sage leaves in a saucepan at med hit and let it cook just enough the butter comes lighty browns stirring a little bit.
  • then add the sauce in the gnocchi bowl and stir very gently avoiding stickiness-- than add parmigiano as desired.

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