Piedmontese Pinched Agnolotti with Meat Filling and Sage Butter

What you need

• 250 g (2 cups) 00 flour, plus extra for dusting
• 2 large eggs
• 3 large egg yolks
• 200 g (7 oz) beef chuck, cut into 4 cm chunks
• 200 g (7 oz) boneless pork shoulder, cut into 4 cm chunks
• 1 tbsp butter, for the meat
• 1 tbsp olive oil
• 1 clove garlic, lightly crushed
• 1 sprig rosemary
• 100 ml (scant 1/2 cup) dry white wine
• 100 g (3 1/2 oz) savoy cabbage, outer leaves, ribs removed
• 60 g (2 oz) parmesan, finely grated, plus extra for serving
• 1 pinch nutmeg, freshly grated
• 80 g (6 tbsp) butter, for the sauce
• 8 leaves fresh sage
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Mound the flour on a board and make a well. Add the eggs and yolks and break them up with a fork, drawing in flour from the sides.

2. 2

   Knead for 8-10 min until the dough is firm, smooth and springy. Wrap it and rest at room temperature for 30 min.

3. 3

   Season the beef and pork with salt and pepper.

4. 4

   Heat the 1 tbsp butter and the olive oil in a heavy pot over medium-high heat. Brown the meat in batches, 4-5 min per batch, then return it all to the pot.

5. 5

   Add the garlic and rosemary and pour in the wine. Scrape up the browned bits, cover and cook over low heat until the meat is very tender, 75-90 min. Add a splash of water if the pot dries out.

6. 6

   Meanwhile, boil the cabbage in salted water until soft, 4-5 min. Drain, squeeze very dry and chop finely.

7. 7

   Discard the garlic and rosemary. Chop the meat very finely, or pulse it in a food processor, and moisten with a spoonful of the pot juices.

8. 8

   Mix the meat with the cabbage, parmesan and nutmeg. Season well. The filling should be a firm paste; if it is wet, cook it in a dry pan for a few minutes.

9. 9

   Roll half the dough into a thin sheet, about 1 mm, keeping the other half covered. Cut it into strips 9 cm (3 1/2 in) wide.

10. 10

    Pipe or spoon small mounds of filling, about 1/2 tsp each, along each strip, 2.5 cm (1 in) apart and 1.5 cm (1/2 in) in from one long edge.

11. 11

    Fold the edge over the filling and press the dough tight around each mound. Pinch the dough between the mounds into a flat seam.

12. 12

    Trim the long edge with a fluted wheel and cut across each seam to separate the agnolotti.

13. 13

    Lay them in one layer on a floured tray, covered with a towel. Repeat with the remaining dough and filling.

14. 14

    Bring a large pot of water to a boil and salt it well.

15. 15

    Melt the sauce butter in a wide pan over medium heat. Add the sage and cook until the foam settles and the butter smells nutty, 3-4 min. Turn off the heat.

16. 16

    Boil the agnolotti until they float and the dough is tender, 2-3 min. Lift them into the butter with a slotted spoon, add a ladle of the cooking water and toss over low heat for 30 seconds.

17. 17

    Serve at once, with parmesan and black pepper.

Imported from tandysinclair.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.