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Agnolotti (pronounced anneeolottee) are Piemontese stuffed pasta, and come in a great many different varieties, some filled with cheese, others meat, and others still meatless. They are, in any case square and small, about 3/4 of an inch to an inch on a side, and are made using very thin sheets of pasta. They also are often made from cooked meat, in other words, leftovers. Recycling can result in something both elegant and very tasty.

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours, 5 minutes


  • ** For the Pasta **
  • 4 1/5 cups (500 g) flour
  • 8 yolks and 2 whites (you want 5 eggs' worth of volume)
  • ** For the Filling **
  • 12 ounces (300 g) cooked lightly seasoned pot roast
  • 6 ounces (150 g) roast pork loin
  • 3 ounces (75 g) fresh, mild sausage
  • 4 ounces (100 g) brains (pig's brains have fewer membranes than most, and you can
  • forego this if you want, increasing the other meats proportionately
  • 2 tablespoons unsalted butter
  • A bunch of escarole (you can use other greens if need be)
  • 1 1/4 cups freshly grated Parmigiano
  • 3 eggs
  • Freshly grated nutmeg (just a pinch)
  • Salt
  • ** For Cooking And / Or As A Sauce:
  • Meat broth
  • Melted, unsweetened butter (about a half cup, or perhaps a little more)
  • Fresh sage
  • Freshly grated Parmigiano or Grana Padano
  • White truffle, if you're lucky


One variety of agnolotto that commonly occurs on restaurant menus is del plin, plin being Piemontese for pinch, and indicating the pinch with which the cook seals the two sheets of pasta together after cutting the agnolotto free. In any case, to serve 6 you'll need the ingredients above.

Make the dough from the flour and the eggs (see instructions if need be), put it in a bowl, cover it with plastic wrap, and let it sit.

While you're kneading the dough bring water to a boil, and boil the sausage and the brains for a few minutes, then remove them and let them cool. Remove the sausage casing and crumble the sausage. Pick over the brain, removing membranes, and mince it.

Blanch the escarole, drain it, squeezing well to extract moisture, and mince it. Then sauté it until done in the butter. 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..

As a second alternative for serving, try the drippings form a roast.

A wine? A light red, along the lines of a Dolcetto or an unoaked Barbera

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