Pasta "agnelotti with ossobuco"

[Agnolotti]

Pasta "agnelotti with ossobuco"

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Pasta dough	wheat flour 600 grams
Filling	meat for ossobuco - about 500 grams

Cooking method

• Agnolotti - rectangular and crescent-shaped envelopes with traditional meat filling. Especially popular in Piedmont Italy
• First we prepare filling for pasta.
• Ossobuco meat - a piece of about 400-500 grams
• Herbs - marjoram, rosemary sprigs
• Olive oil - 1-2 tbsp. l. for roasting meat
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tuberous celery - piece
• Garlic - 1-2 cloves
• Dry red wine Merlot - 1 glass
• Pepper peas - 10-15 pieces
• Ripe red tomato sauce - 3-4 tbsp l. with top
• Salt to taste
• 
• Preheat a frying pan, and vegetable oil in it. Fry the meat over high heat on both sides until red crust.
• 
• For frying, I use a conical lid, with an open top, which helps to fry the meat well until crust, the oil does not splatter on the table around the pan. But condensation from frying also settles on the walls and flows down to the groove, then I pour the condensate into the sink. The photo of the lid shows how it is splattered with grease - but the table around the pan is clean!
• 
• I transfer the fried meat to the saucepan of the pressure cooker, add coarsely chopped vegetables, marjoram, rosemary, peppercorns, salt, to taste, tomato paste-sauce, red wine.
• I turn on the pressure cooker in TURNING mode, pressure 3, time 1.5 hours.
• 
• The result is beautiful and tasty boiled meat.
• 
• Cool the meat until warm or cold and then separate the meat from the bones. Pass the meat (along with vegetables and bone marrow) through a meat grinder, medium wire rack. To the resulting minced meat, add a little broth from cooking meat for softness, mix thoroughly in the puree.
• 
• Now cooking pasta - agnelotti.
• Refined white wheat flour - 600 grams (the best white flour)
• Fresh eggs - 3 pcs.
• Egg yolks - 3 pcs.
• Salt - ½ tsp.
• Olive oil - 1-2 tsp.
• Water - 3-4 tbsp. l.
• The question is often asked, from what flour to make pasta, where to look for durum wheat flour ...
• The author of this recipe, and others, Italian Donato de Santos, a connoisseur of Italian pasta, almost always uses ordinary wheat flour in his recipes, or mix flour in different versions, including refined wheat flour, semolina, durum (durum varieties). It's all about the correct preparation of the dough!
• I do not recommend kneading this dough in a food processor, the flour will simply mix with the eggs, but it will not roll into the ball, there is too little liquid.
• Sift the flour on the table with a slide, make a round hole in the flour with the bottom of the bowl, break the eggs into the hole, add the yolks, oil, salt, water and knead the hard dough. First, lightly beat the liquid with a fork, then gradually add flour from the edges and knead the dough.
• Butter is added to the dough for its plasticity. Roll the dough with both hands, with the back of your hand. First, we roll the sausage, then we bend the edges to the center, and again we roll it into the sausage. The dough is quite steep, it is difficult to roll, the dough absorbs flour quickly enough. Therefore, we will act differently - we will roll out the dough on a rolling machine. It turns out that this method is also used by professional chefs, pasta connoisseurs.
• 
• We take a small piece of dough, knead it into a flat cake, pass it through the rollers of the machine in position 0-1, the widest position. The dough comes out uneven at first, in torn pieces. We fold the dough from the edges to the center with an overlap, and again pass through the rollers.We do this several times, periodically changing the position of the dough, until the dough becomes plastic and smooth.
• 
• 
• Now we put the dough on the board under the hood so that the dough rested and became soft and plastic.
• Compare the texture of the dough immediately after kneading, after rolling, and after laying under a hood. It is better to keep the dough under the hood for at least an hour, but it can be longer, even a day in a bag in the refrigerator. The dough will settle and become soft.
• Now let's make annelotti.
• We take a small piece of dough from the dough, roll a small cake out of it with our hands. We insert the cake into the machine and begin to roll it into a thin layer at different rolling positions from large to the thinnest, when the pattern of the tablecloth is visible.
• 
• The tape turns out to be very long, it rolls out well, you don't even have to add flour.
• Therefore, we will use a little trick, use a sheet of parchment or baking paper. We spread a sheet of parchment on the table, place the rolled and ready-to-cut dough on it, and roll the parchment together with the dough. We remove the roll to the side, until the moment when it is needed for work.
• 
• Now I take my "treasured box" with gadgets for pasta and choose for work: a dough cutter, a roller for rolling and cutting seams of the finished pasta.
• 
• With a double roller, I cut the dough lengthwise, in half. I put small balls of minced meat on the dough. Calculate so that the balls are not large and the dough can be bent in half and closed over the edges. Sew up the edges of the dough with a roller.
• 
• Now let's take the dough around the minced meat, squeeze out the air, and bring the minced meat pieces closer to each other a little. Therefore, do not put the minced meat pieces far from each other, calculate the distance between the pieces.
• Now we fold the edge of the free dough inward, closer to the edge, and fix-cut the dough in this place - this way we get small anelotti. Put the ready-made agnelotti on the board and let them dry a little. Or, if necessary, put the ready-made anelotti into the freezer.
• 
• Not ... the pros of Anelotti turn out much prettier))))))
• Pour water into a saucepan, at the rate of 1 liter of water per 100 grams of paste, and add 10 grams of salt per 1 liter of water, and let the water boil. We dip the anelotti into the water, let it float, simmer for one minute and remove it on a plate with a slotted spoon. Sprinkle with Parmesan cheese on top.
• I cooked anelotti in chicken broth, and since it was lunchtime, I served them in bowls of broth and green onions.
• 
• 

Note

Oh, and it's difficult to repeat the pasta preparation after a professional!
I watch a master class, everything seems to be clear, though not always, I have to write down a lot, draw, and revise the "modeling course" several times.
The master class is perfectly organized, perfectly shows all the subtleties of the sculpting pros and the connoisseur of the Italian pasta Donato de Santos. And if you add here the interior of an old manor house, Italian music ... no words!
I'm not a magician - I'm just learning ... I want to learn. Do not judge strictly, repeating after the pros turned out to be difficult - but the hands do, the eyes remember.
Cook with pleasure and bon appetit!

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[Tatyana,]

Beautyaaa !!! Like dumplings with meat. But I won't try
Tatyana, Thank you. Quite a laborious process

[Tanyusha]

Tanyusha, THANK YOU!

Yes, I would not say that it is very laborious The first things generally turned out crookedly, then I got the hang of it, let's go ...

I’m more tired of the tension that I need to fix everything, show I have many more paste options ahead

[Admin]

Admin, delight and admiration! such a titanic work is akin to a feat! Bravo! did you like it, will you still do it? or better dumplings? I liked the lid with a hole, I have not seen such.

[Tanyusha,]

Tanyusha, Bravo!

Directly envious
Of course, I took it to the bookmarks until I do it, because I have already tortured my own with paste
A very interesting recipe.
And there are actually two questions: what kind of master class, where to look? And what else is stored in the coveted pasta box? In a parallel topic, I looked at corrugated macaroons, and again ... I was envious

[Admin]

Admin, delight and admiration! such a titanic work is akin to a feat! Bravo! did you like it, will you still do it? or better dumplings? I liked the lid with a hole, I have not seen such.

Tatulya, THANK YOU!!!

I will also make different pasta! There are already options for pasta, you just need to do
The main thing for me now is to learn how to competently make pasta, the dough itself for various pasta.

The lids are very good, I use it periodically, when I need to stew in a hot frying pan, and there is a lot of fat, which for some reason is splashed on the sides.Such lids can be found on the Internet, I recently saw on Ozone, but they are expensive - but they also work out their price in full

[Ira]

Directly envious
Of course, I took it to the bookmarks until I do it, because I have already tortured my own with paste
A very interesting recipe.
And there are, in fact, two questions: what kind of master class, where to look? And what else is stored in the coveted pasta box? In a parallel topic, I looked at corrugated macaroons, and again ... I was envious

Ira, THANK YOU!!

Why envy something? Flour on the table and forward - twist the dough

I found a master class on the Kuhny TV channel, called "Villa of Pasta", conducted by Donato de Santos himself - I am absolutely delighted! If possible, join us, we will study together
Only the pro's hands grow from the place where they should grow - I need to swap my hands

I will show the cherished box, I need to take a picture of my treasures for pasta, there are few of them, but all the most necessary tools, no frills

Oh yes, I watch this channel the same. So yummy

[Tatyana]

Tatyana, great performance!

I watched the original, yes, it looks quite simple, I wanted to repeat it, but until my hands reached it. , laying out minced meat, ..., taking out anelotti with a slotted spoon, putting them on a plate, pouring himself a glass of wine

Thank you!

[Admin]

Admin, I can't make a paste yet. My husband asks for a "simple human cutlet" For a week I will feed him all kinds of nasty things ... Then he will ask for it himself.
Is this channel in the internet? I just don't have such a channel on my TV at home. I'll go look for it. For some reason, any pasta attracts me very much now, I'll be happy to see how a real professional does it.

[Tatyana]

Tatyana, great performance!
I watched the original, yes, it looks simple enough, I wanted to repeat it, but so until my hands reached

Aygul , THANK YOU!!!

The program is great, I really want you all to watch it and repeat the pasta in your performance
And Donato is a true Italian! And how he talks about pasta!

As a schoolboy, I have recorded his master classes - I will try to make pasta in my own performance, I hope it will work out

[Admin]

Admin, I can't make a paste yet. My husband asks for a "simple human cutlet" For a week I will feed him all kinds of nasty things ... Then he will ask for it himself.
Is this channel in the internet?

Give him a cutlet!

You can try to find it in the internet by the name of Donato de Santos, maybe you can find a master class

[Admin]

Admin, I can't make a paste yet. My husband asks for a "simple human cutlet" For a week I will feed him all kinds of nasty things ... Then he will ask for it himself.
Is this channel in the internet? I just don't have such a channel on my TV at home. I'll go look for it. For some reason, any pasta attracts me very much now, I'll be happy to see how a real professional does it.

There are videos of him on YouTube, almost all programs.

There are videos of him on YouTube, almost all programs.

What??? And Che was silent until now Throw a reference here for a start, and then we'll figure it out ourselves

There are videos of him on YouTube, almost all programs.

I was on U-tube, I found his site - everything is in Italian and on the site without the details of modeling, only the recipes themselves.
So, it is best to use it in full force on its transmission to Kuhny TV, here in all details and in Russian

Tanya, oh, and you did it with delicious beauty, I'm even afraid to take on this. WELL DONE!!!!

What??? And Che was silent until now Throw a reference here for a start, and then we'll figure it out ourselves

Here is one of the issues I often look ... I choke with saliva

in general, you need to look at youtube

I found a master class on the Kuhny TV channel, called "Villa of Pasta", conducted by Donato de Santos himself - I am absolutely delighted! If possible, join us, we will study together
Only the pro's hands grow from the place where they should grow - I need to swap my hands

I will show the cherished box, I need to take a picture of my treasures for pasta, there are few of them, but all the most necessary tools, no frills

Here, I wrote down a lot of recipes, but my hands do not reach it ...

Everything looks very appetizing !!!!

[Tanyusha]

Tanyushawhat a splendor! So much work and patience!
I am definitely not capable of this, I can only admire and lick my lips.

[Olesya]

Tanya, oh, and you did it with delicious beauty, I'm even afraid to take on this. WELL DONE!!!!

Olesya, spoil it a couple of times, then you will definitely succeed
And just in general, this is an exciting lesson, pasta dough and pasta itself in different versions

[Tanyusha]

Tanyushawhat a splendor! So much work and patience!
I am definitely not capable of this, all that remains is to admire and lick my lips.

Marina, THANK YOU!!!
Now, I will never believe that you do not succeed With your pens and the paste will turn out gorgeous!

Here is one of the issues I often look ... I choke with saliva

Interesting videos, Tanyusha THANKS !!!

Here, how many times I watched him make pigtails, everything is clear - and it will turn out to repeat the fig.

Well done, Italian! In order to watch a u-tube, you also need to learn Italian in parallel, out of a great love for pasta, after all, on Kuhny TV, he explains very well and in detail and shows the subtleties.

Interesting videos, Tanyusha THANKS !!!

Here, how many times I watched him make pigtails, everything is clear - but it will turn out to repeat the fig. I sat in front of the telecom with her mouth and eyes open, frozen ...

Well done, Italian! In order to watch a u-tube, you also need to learn Italian in parallel, out of a great love for pasta, after all, on Kuhny TV, he explains very well and in detail and shows the subtleties.

Yeah ... it's easier to watch on TV in Russian
But sometimes I just watch him and Nigel just for fun, I don’t even think about it, I’ll repeat .... no, I’m just fascinated by the goosebumps from the skill.

When I look at Donato, I immediately remember Tuscany, and even as if I were there in a villa

Looks like a villa? I lived here for two days





Well, isn't it fascinating? I loved to look at these landscapes in the evening, after sunset - a miracle how good

Krasivoooo, teplooooo, tasteful

My report will be the first)
It's very hard to work with the dough ((I even had to add some water and oil, otherwise it didn't want to become plastic at all after rolling. Everything was torn ..
I also decided to sculpt with just squares, it was impossible to wrap it beautifully
But the result was very pleasing! Delicious !!!

My report will be the first)
It's very hard to work with the dough ((I even had to add some water and oil, otherwise it didn't want to become plastic at all after rolling. Everything was torn ..
I also decided to sculpt with just squares, it was impossible to wrap it beautifully
But the result was very pleasing! Delicious !!!

Very nice and neat! Congratulations! I liked the taste too!

The dough becomes better and more pliable if it is held under a bowl after cooking. During this time, the gluten swells, and the flour absorbs liquid, the dough becomes softer and plastic, then it passes well in rolling.

Thank you )
Yes, I had it in the bag for an hour and became much more plastic and even)