Recipes of the Langhe: Agnolotti al sugo d'arrosto
First of all roast both the veal and pork meat: after having fried it lightly on a high fire for ten-fifteen minutes with three garlic yolks, a bit of rosemary, salt and pepper, let it cook on a slow...
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Cooking tools:
- Pasta machine
- Rolling pin
- Cutting board
- Chef's knife
- Stove
- Skillet
- Pot
- Mixing bowl
- Slotted spoon
- Saucepan
Ingredients
- 500 g veal meat
- 500 g pork meat
- 5 garlic yolks
- rosemary
- 3 eggs
- a ladle of stock
- 500 g Savoy cabbage
- one glass olive oil
- 100 g grated parmesan
- one kilo 00 wheat flour
- 12 eggs
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