Ingredients for 4 servings
For the pastry
- 3 eggs
- 300g re-milled semolina flour
For the stuffing
- 150g boiled chicken leg pulp
- 150g boiled beef muscle
- 150g Parmigiano Reggiano
- 1 egg
- Nutmeg
For the seasoning
- 600g wild boar
- 1 carrot
- 1 stick of celery
- 1 clove of garlic
- 1 onion
- 3 cloves
- Sage
- Laurel
- Pepper in grains
- Red wine
- Milk
- Extra virgin olive oil
First prepare the filling. Finely chop the chicken and beef. Place it in a bowl and add pepper, nutmeg, grated cheese and egg. Mix the ingredients well and leave to rest in the refrigerator for a few hours. Make a well and mix the flour with the eggs. Let the dough rest for at least an hour, then roll it out with a rolling pin or sheeter. Place some balls of filling on the sheet, fold the dough on itself and pinch the edges of the dough on the sides of the filling with your fingers. Using a cutter, cut the dough lengthwise a few millimeters from the filling and then separate the agnolotti one by one with the cutter.
Place them to rest on a lightly floured cloth before cooking.
Place the wild boar pulp in a bowl, cover it with the red wine. Add a bay leaf, cloves, peppercorns and leave to marinate overnight in the refrigerator. Then drain it well, dry it and cut it into pieces. Finely chop garlic, onion, celery, carrot and place them in a pan with a drizzle of oil. Let them cook until they soften, then add the meat. Brown it and when it is well coloured, add half a glass of red wine. Add a bay leaf, sage and let it go until the wine has evaporated. At this point add the milk, cover and cook over a low heat for half an hour.
Cook the agnolotti and place them in the pan with the sauce. Mix the ingredients well and serve.
