Beef Agnolotti with Hazelnut and Sage Butter
Braised beef and a light butter sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Pasta machine
- Crinkle cutter
- Dutch oven
- Skillet
- Saucepan
- Oven
- Refrigerator
- Fork
- Kitchen towel
- Plastic wrap
- Baking sheet
- Colander
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Serving bowl
Ingredients
- 100 gm butter
- Handful of sage leaves
- 40 gm (⅓ cup) roasted hazelnuts, coarsely chopped
- Parmesan, finely grated, to serve
- Wilted cavolo nero,to serve
- Braised beef
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 500 gm beef brisket, cut into 4cm pieces
- 200 gm canned tomato polpa
- 240 ml red wine
- 2 tsp red wine vinegar
- 1 fresh bay leaf
- Pasta dough
- 250 gm "00" flour
- 2 eggs
- 1 egg yolk
- 1 tsp extra-virgin olive oil
- Semolina flour, for dusting
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