Agnolotti Tartufo : Original Umbrian Recipe
100 gr. lean beef
100 gr. pork loin
100 gr. chicken giblets
2 tablespoons oil
50/60 gr. white truffle
50 gr. ham
4 tablespoons of grated Parmesan cheese
200 g white flour
Chop the flesh of beef, pork loin and chicken giblets, add a little oil, and fry over a low heat slowly for about 40 minutes. Mix the cooked meat with truffles and prosciutto. Add 2 eggs, Parmesan cheese, salt and pepper.
We prepare the dough with flour and 3 eggs, mix well and roll out the dough with a rolling pin until you get a thin sheet.
Divide the dough into two equal parts, in a put the filling leaving a border of about 4 cm and overlay the other half of the pastry.
At this punt cut into squares of about 5 cm and seal ring for good by joining the edges of the pastry.
Put in boiling water for 4 minutes.