Agnolotti With Sage Butter - Trattoria I Bologna, Italy
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 8 ounces ground beef
- 4 ounces ground pork
- 1⁄2 cup finely chopped fresh spinach leaves
- 1 cup freshly grated parmesan cheese
- salt, to taste
- ground black pepper, to taste
- 1 large egg
- 84 wonton wrappers
- 3⁄4 cup unsalted butter
- 3 tablespoons chopped fresh sage
directions
- Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
- Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
- Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
- Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
- Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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