For the stuffing: 1 kg meat from Piedmontese veal - 1 kg capocollo
(a cut of pork - neck and shoulder) - 1 rabbit - 4 carrots - 3 onions
3 celery stalks - 2 garlic cloves - 1 bunch of young chard -2 eggs - 100 g Parmesan cheese
1 l white wine - muscat, thyme, sage and rosemary - extravergin olive oil - salt and pepper.
For the dough: 1 kg plain flour - 800 g pasteurized egg yolksti
The Barbera d’Alba Superiore I Patriarchi is a very full-scented wine featuring a wide
range of notes. The evident fruity character in the nose is well-supported by its firmtexture
and good acidity in themouth, showing a great balance between body and drinkability.
The wine is crafted fromgrapes of diffrent cru-vineyards, including Bricco
in Neive (300 to 350MASL) blessed with excellent south-west facing exposure.
[Voir le vin]
For the stuffing: cut the meat into pieces.Wash, peel and dice the carrots, onions, celery.
Heat some oil in a pan and roast the meat. In another frying pan, heat further oil and sauté
the garlic and vegetables. Add themto themeat and pour thewine. Stir in the chopped herbs
and adjust salt and pepper to taste. Bake at 300 °F for 3 hours.Wash the chard removing the
stalks and add to the meat and vegetables. Put the mixture through a mincer. Sprinkle with
Parmesan, season with pepper, salt, muscat and add the eggs mixing until smooth.
For the dough: mix the flour and egg yolks; use your hands to formthe dough into a ball and let rest for 10minutes. Roll out two fine sheets.With a spoon place the stuffing on a sheet, cover with the other one, close both the ends of the stuffed puffs (typically pinching the sheet - the plin) and cut the wrapped agnolotti. Cook them in salted boiling water for 3 minutes and toss with somemeat cooking juice.