INGREDIENTS
- Makes 50 items of about 20 g every.
- Time:
- – 300/350 g flour 0000.
- – 1 egg.
- – 100 cc soda or glowing water or milk.
- – 2 tablespoons of oil.
- – 1 tablespoon of salt
- Stuffed:
- – 3 giant onions.
- – 2 medium potatoes (400 g mashed potatoes).
- – Sal.
- – Pepper.
- Upholstery:
- – 2 kg bag (in strips of approx 15 cm).
- – Sunflower oil c/n.
- – Carrot in ½ lengthwise 2 small items.
- – Onion in ¼ 2 items.
- – Bell pepper in 4 items 1 unit.
- – Celery in 3 items 2 branches.
- – Garlic with pores and skin 3 cloves.
- – White wine 1 glass.
- – Crushed tomatoes 3 cups or cans.
- – Salt, floor black pepper, floor chili and paprika to style.
AGNOLOTTIS STUFFED WITH POTATO AND ONION Get pleasure from this scrumptious stuffed Italian pasta .
PROCEDURE:
1. For the stew. In a pot with a bit of oil, brown the brisket. In the identical pot, sauté the greens for a couple of minutes till they evenly brown. Then, add the skirt. Cook dinner for a few minutes. Add the wine, cook dinner a pair
of extra minutes. Add the seasonings and crushed tomato. Cook dinner over low warmth for 1 hour.
2. In a bowl, place eggs, soda, oil and salt. Add the flour little by little till you obtain a comfortable dough. Do not knead an excessive amount of, simply combine the substances collectively a bit of. Wrap it in a bag or plastic wrap and let it relaxation for half-hour.
3. Chop the onion and cook dinner till golden, stirring sometimes. It may be achieved over excessive warmth or over low warmth. Is
Ideally salt on the finish of cooking.
4. In a small saucepan, place the potatoes with their pores and skin on in chilly water and convey to a low boil till they’re cooked. Peel them whereas they’re nonetheless heat and puree them.
5. Combine the puree with the golden onion and season with salt, black pepper and nutmeg.
6. Stretch the dough leaving it 2 mm thick. Reduce circles of seven or 8 cm in diameter. Add a teaspoon of filling, shut forming a crescent, urgent the sides together with your fingers. If crucial, moisten them with a bit of water.
7. Boil them in loads of salted water and once they rise to the floor, wait one other minute and take away them.
8. Serve with the stew.
