Yes, it is appropriate to say: as even some pasta today do good stuff, worthy of being considered almost done at home, I always say to my mom .... that its agnolotti recognize among them a thousand, even with my eyes closed ...... my mouth is enough to taste!
Gli agnolotti sono una cosa lunghetta da fare....bisogna avere tempo, e voglia.....
Ormai mia mamma la voglia la sta un po' perdendo, e ha poco tempo, dal momento che da quasi 5 anni, quasi tutti i giorni nel pomeriggio ha un impegno fisso come baby sitter dell'illustre nipotino!!!
Ma quando si avvicina Natale......beh.....sa benissimo che prima o poi la mia richiesta le arriva "fai gli agnolotti vero????", proprio come succede per il giorno dei morti con la Minestra di Ceci !
Il Natale a me evoca regali e pranzo.....e col pranzo si pensa a cosa preparare e......subito la mia mente si prefigura a dish of ravioli, its agnolotti, those who already prepared when I was a child, I remember that it was an event, the table with white tablecloths, the machine to roll out the pasta, be careful not to let it dry too because of the radiators, wheel working in full swing!
short, a mix of flavors and tastes that I could not resist!
And now I want to share with you!
I apologize for the poor accuracy of the dose, but my mom does not have precise doses! The only explanation that we were able to agree on is that I have explained below!
AGNOLOTTI MAMMA MIA THE
Ingredients
• homemade egg pasta
• roast beef, pork, chicken eggs
•
• 1 green risotto the day before
• salt and nutmeg
NB doses are not specified because it varies from time to time, also My mum is a bit 'by sight ... we say that by combining rice and meat, the proportion should be 45% rice, 55% meat, whereas a risotto prepared for 4 people, add the eggs are 2. One must not exaggerate to add eggs to mixture, then why make the stuffing in baking hard.
Preparation
Firstly, the day before, cook the roast and prepare a green risotto (with Swiss chard or spinach). The next day chop the roast, mix with the rice, mix with eggs and then adjust the mixture with salt, nutmeg and possibly a little oil to soften. Prepare pasta preferring the use of semolina, then roll the dough thin and fill ravioli strictly without mold so that there is a agnolotto alike (as in the photo sequence attached). When finished, place on floured trays: one can eat right away or freeze. Cook in boiling salted water and seasoned with gravy, or with a good sauce!
participate in the contest with this recipe Christmas
of AboutFood
and Contest Meggy
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