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Sunday, June 5, 2011

AGNOLOTTI RICE AND CABBAGE

Agnolotti rice and cabbage is a typical  Piedmontese cuisine dish, from their traditional country and represented an alternative to the piedmontese agnolotti traditionally richer and a lot of meat filling that is in the gravy which is traditionally used to season them.

INGREDIENTS FOR 6 PEOPLE

For the dough:
- Flour 500 gr
- EGG # 3
- MILK
- 1 tablespoon olive oil n

FOR THE FILLING
- CABBAGE n 1
- RICE 300 g
- BEEF SOUP
- EGG # 3
- SALE

FOR THE DRESSING:
- BUTTER
- SAGE
- Grated parmesan cheese

PROCEDURE:

At the center of the flour in a crown break the eggs, pour half a glass of milk, oil and a glass of warm water.
Knead until dough is smooth. Cover with a bowl and set aside.

Boil the cabbage in salted water, drain and chop. Cook the rice pilaf according to the method in the broth.
Mix the rice with chopped cabbage, eggs and salt.

Roll out the dough until you get a thin sheet. With the aid of the sac a few dollops of stuffing to make regular distance of about 1.5 cm. Brush with egg yolk to the filling around the edges for ease of closing. Cover with the other dough, and press the edges with the cutting wheel to cut the agnolotti.

Cook the agnolotti rice and cabage in salted water or broth and season with butter and sage and parmesan cheese.  


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

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