Piedmontese Agnolotti

Ingredients

• 250 g of flour
• 250 g of beef
• 100 g of pancetta
• 50 g of zucchini
• 2 eggs
• 1 tablespoon of beef broth
• salt and pepper
• oil for frying
• 100 g of butter
• salt
• 1 onion
• 100 g of zucchini
• 100 g of beef broth

Method

1. In a bowl, mix the flour with the eggs and beef broth to form a homogeneous dough.
2. Peel and dice the pancetta, beef, and zucchini.
3. In a pan, fry the pancetta until it becomes golden, then add the beef and zucchini, cook over medium heat until the preparation is dry.
4. While the preparation cools, mix it with butter, salt, and pepper.
5. Divide the dough into 8-10 pieces, flatten the surface with a pinch and with a pasta cutter, cut 8-10 circles.
6. On each circle, place a tablespoon of filling and with your finger make a small hole in the middle.
7. Cover with another circle of dough and seal the edges with a spoon or your fingers to form an agnolotto.
8. In a pan, fry the agnolotti in plenty of oil until golden.
9. In a bowl, mix the butter, chopped onion, and beef broth, then add the agnolotti and cook for 2-3 minutes.
10. Serving: Agnolotti del plin should be served with beef broth and zucchini salad.