Agnoletti al Burro e Salvia: Agnoletti & Sage Butter

[Alexandria Profile]

Haunting, intoxicating, seductive are all words used to denote the Piedomont´s culinary repertoire and ingredients. The home of the White Truffle (tartufo bianco), the hard, knobby fungus which grows wild amongst the forest trees ranges in size from a Pebble to a Tangerine. Fontina cheese, is a beloved cow variety known for its buttery essence and flavor with a fine melting point is a renowned product in both Piedmont and its neighboring autonomous región, Valle d´ Aosta in northwestern Italy.

It is not a secret that The Piemontese population are most fond of their agnoletti, a crescent moon shaped fresh pasta, similar to a ravioli. Here is our lunch for today, the 13th of October, 2018.

Agnoletti with Sage Butter By: My Mom, Maria Guillamet ..
6 Servings:


2 tsps Italian Evoo
100 grams of ground veal or beef
100 grams of ground porc
1/ 2 cup of finely minced spinach leaves

1 cup of freshly grated Reggiano Parmigiani ( Aged 24 - 36 month old Parmesan Cheese )
1 large egg

84 Wonton Wrappers ( bio / eco ) or home made Pasta dough
Unsalted French 82 % Butter
3 tablesp. Fresh Sage leaves minced

1) Heat in Evoo, in a large skillet, over medium heat, the meats. Sauté until browned ( approx. 3 to 4 mins. )
2) Add the spinach and sauté until wilted and the liquid is evaporated, approx. 3 to 4 minutes. Let cool ..
3) Place the mixture in the Food Processor or Use a Stand Up Mixer, and add the cheese, salt, freshly ground black pepper and the egg.
4) Lightly flour a baking sheet, and arrange 12 Wonton Wrappers on work surface ( or sheets of Fresh Pasta ) ..
5) Spoon 1 teaspoon of the filling in the center of each wrapper or sliced pasta dough.
6) Brush the edges of the wrappers or pasta dough with room temperature water.
7) Fold each wrapper or pasta dough sheet in half, forming a triangle and press edges together using a 2 inch diameter ruffled cookie cutter or a fork and slice the edges to form a half moon.
8) Repeat the process for all the wrappers and / or square sheets of pasta dough.
9) Cover the wrappers / pasta dough and refrigerate.
10) Melt the butter in a heavy medium size skillet over very low heat and add the fresh minced sage leaves ..
11) Now, working in batches, cook the agnoletti in salted boiling water until just tender, but still firm (al dente) approx. 2 to 3 minutes.
12) Using a slotted spoon, transfer the agnoletti to a shallow soup bowl and drizzle the sage butter
over the agnoletti and serve with: Rustic country bread ( warmed ) and extra cheese if so desired and a bottle of young Red Barolo or Barbaresco ..

This dish does not require an oak aged powerhouse red wine .. A young Italian red shall pair perfectly ..

Save the powerhouse oak aged reds for: Beef, Lamb, Venison or Boar & / or for Bresaola ..

Have a lovely day ..

[Renee Profile]

Member 461, what a lovely story about the specialities of the Piedmont region. I have seen Fontina cheese, but have never tried it. A friend sent me a white truffle through the post a few years ago which was a lovely surprise.

What a lovely family meal you had today! It's not something that I would make for just one person though.

[Alexandria Profile]

Renée,

Thank you so much for your lovely compliment ..

Absolutely sublimely refined ..

My Italian Grandfather pitched in to assist my Mom with the " real pasta dough " !

We truly enjoyed it ..

Definitely a lovely day ..


All our best wishes ..

[jeral Profile]

Haunting, intoxicating, seductive are all words used to denote the Piedomont´s culinary repertoire and ingredients. ...[clip]...

[my bold]
Crikey, are people in Piedmont all on hallucinatory or mind-altering drugs then? Well. given you're talking about beef, pork, spinach, cheese and pastry wrappers. I doubt my enthusiasm could ever go that far - in fact I'd worry if it did as I'd think I was losing it!

I do like all things wrapped in pastry like wontons, spring rolls, samosas etc so I'm definitely on board with the principle.

[Lusciouslush Profile]

Crikey, are people in Piedmont all on hallucinatory or mind-altering drugs then? Well. given you're talking about beef, pork, spinach, cheese and pastry wrappers. I doubt my enthusiasm could ever go that far - in fact I'd worry if it did as I'd think I was losing it!

I'm absolutely with you Jeral...

Perhaps 'haunting' refers to gastric rebound!

[Renee Profile]

Member 461, what a delightful place Piedmont is to visit! I started to look through, but as it's bedtime now, I'll click on some of the links tomorrow.

https://www.miomyitaly.com/piedmont.html

[Alexandria Profile]

Renée,

Yes, it is an extraordinary part of northern Italy.

Thank you for the link ..

Have a lovely day ..

[MagicMarmite Profile]

What do you mean when you say, (bio/eco), when referring to the wonton wrappers?
Is that the same as organic?

[Alexandria Profile]

Magic Marmite,

We used Eco / Bio Italian flour ( some countries call it Organic ) ..

Wonton Wrappers could be a good substitute ..

They are unavailable in the small town where we were visiting ..

So we made our own Pasta from scratch ..

Have a nice evening.