Agnolotti Tartufo : Original Umbrian Recipe

Agnolotti Tartufo : Original Umbrian Recipe

Ingredients

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 

5 eggs 

200 g white flour 

Preparation: 

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.