Ricetta Agnolotti del Plin with roast sauce - First course tradizionale delle Langhe
They say agnolotti were invented by a French cook in Turin during a siege, at a time when the usual raw material for cooking was almost completely lacking.
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 langhe.net.
Ingredients
- 0,5 kg Pork and veal
- A sprig Rosemary
- 2 Garlic clove
- 1 Small cabbage (or bunch of escarole)
- q.b. Butter
- q.b. Parmesan cheese
- 4 Eggs
- q.b. Salt and pepper
- q.b. Nutmeg
- 400 g Wheat flour
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