. Difficulty: Medium
. Serves: 4 people
. Preparation time: 1 hour and 45 minutes
. Variety: Filled pasta
Ingredients180 g wheat flour
70 g durum wheat flour
1 egg yolk
1 egg white to brush
250 g big waxy potatoes
200 g fresh grated Grana Padano
1 pinch nutmeg, fresh grated
2 egg yolks
50 g sour cream
100 g Prosciutto di San Daniele, in thin slices
50 g Grana Padano, grated
350 ml chicken stock
80 g butter
40 g sage leaves, delicately cut
PreparationCook the potatoes at 160° C in the oven until they become soft. Peel them and put them through a potato press. Then add all the other ingredients for the filling and mix.
Mix flours, eggs and egg yolk together and knead the resulting dough for 10 minutes. Cover the dough with cling film and leave to rest for a while.
Roll out the pastry and cut out squares of 10 x 10 cm and place a hazelnut size portion of the filling in the middle of each square. Brush egg white on around it and fold over to make a triangle. Then take each triangle in your hands and press the two outer corners together and fold down. Sprinkle a little flour on a clean tea-towel and place the Agnolotti on it. Bring the broth and the butter to boil, stirring constantly, for 3 minutes, add the sage and season with salt to taste. Place the Agnolotti in boiling water, reduce the temperature and leave to simmer gently until cooked. Remove them with a slotted spoon and place them in the sauce. Let everything simmer for a few moments to heat through and season with pepper. Fold the ham in the form of little roses and place them in between the Agnolotti. Sprinkle with Grana Padano.