INGREDIENTS
- Time:
- -Harina 0000 ½ kg.
- -Eggs 4 models.
- -Egg yolks 3 models.
- -Butter 1 tablespoon.
- Stuffed:
- -Papa 250 grs.
- -Queso mascarpone 250 grs.
- -Sage a handful.
- -Salt and pepper c/n.
- Salsa:
- -Egg yolks 6 models.
- -50 grams of milk cream.
- – Queso reggianito 100 grs.
- -Panceta in bacon 100 grs.
- -Minced garlic 2 cloves.
- -Freshly floor black pepper c/n.
- -Sal.
- To sprinkle:
- -Cornmeal.
1.Be part of all of the dough components and work for 10 minutes. Cowl with plastic wrap and let it relaxation out of the fridge for a minimum of half-hour. Stretch and rub a few instances, then reduce 30 cm x 10 cm sheets.
2.For the filling, mix all of the components and place within the pan.
3.Kind a cylinder with the filling in a straight line on the dough, leaving free dough to fold over it and stick dough to dough. Press to seal after which press by pinching the tube into equal sized sections. Minimize with pasta cutter. Let it air on a counter sprinkled with corn flour.
4.For the sauce: Brown the bacon with the garlic, then combine the cream with the yolks and add to the pan off the warmth. Add the cheese and season with salt and pepper. Add just a few drops of pasta cooking water.
5.Prepare dinner pasta in loads of boiling salted water, and as quickly because the agnolottis float, combine them with the sauce. Prepare dinner for a minute to combine and end heating the cream with the yolks.
ENJOY IT!.
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