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Veal Agnolotti: Agnolotti dal Plin

Recipe courtesy Mario Batali

Recipe categories: Pork, Veal, Meat, Eggs, Cheese, Spinach,
more
- Cuisine : Italian , European
- Technique : Baking
- Occasion : Holiday
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(1)

Rated 1 stars out of 5

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Total Time:: 1 hr 50 min
Prep: 1 hr 25 min
Cook: 25 min

Yield:: 12 servings

Level:: Difficult

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Ingredients

For the dough:

3 cups whole-wheat flour
5 whole large eggs, plus 5 egg yolks

For the filling:

1 tablespoon butter
1 garlic clove, thinly sliced
1 sprig fresh rosemary, leaves only
1 pound ground veal shoulder
1 pound ground pork
1 1/2 pounds spinach, washed and spun dry and roughly chopped
3/4 cup freshly grated Parmigiano-Reggiano
3 large eggs
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper

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By Chef #1212635

Lake Stevens, WA

on March 24, 2009
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There are no directions for this recipe, sounds interesting but.....

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