Agnolotti Asti Hunchbacks

Roast separately or together coppa veal, rabbit and coppa of pork, keeping their pan juicesCook the meat until it's completely tender, browned on the outside, and coated in a flavorful sauce that will be used for the filling and seasoning.

Boil the cabbage or the escarole until tender. Drain thoroughly, chop, and sauté in butter until dry; it should not release any water into the filling. Let it cool, then chop finely to achieve a uniform consistency with the meat.

Chop the roast meats with their juices and collect them in a bowl. Combine the Italian sausage lean, cabbage or escarole chopped, the Parmigiano Reggiano grated cheese and eggs. Season with black pepper and nutmeg, then work with a wooden spoon until you get a mixture homogeneous and compact.

Taste the mixture And season with salt to taste in moderation, considering the saltiness of the Parmigiano Reggiano, from the Italian sausage and the roast stock. Continue working it until the ingredients are evenly distributed and the mixture holds its shape without appearing runny or separated.

Pour the flour on the work surfaceAdd the eggs and egg yolks and begin kneading. Add just a few tablespoons of warm water, just enough to obtain a smooth, elastic, and non-sticky dough. Knead the dough until the surface is even and ready to roll out.

Roll out the dough into thin sheets and arrange small, closely spaced mounds of filling on the bottom sheet. Make them intentionally tall and rounded, almost saddle-shaped: the hump should be evident, but there should be enough space between each filling for sealing.

Cover the filling with a second sheet of pastry and press with your fingers around each mound, making sure the two layers stick together well and eliminating the air. Cut the agnolotti with a toothed wheel, separating them without crushing the central part, which must retain the characteristic hump shape.

Bring to a boil plenty of salt water with a tablespoon of oil or use the broth. Immerse the agnolotti Cook them until the pasta is tender but still firm and the filling is piping hot. Maintain a steady, gentle simmer to prevent the pasta from breaking.

Choose your roast sauce or melt butter in a small earthenware pot. Add sage, rosemary, basil, and unpeeled garlic and let it simmer until the butter is fragrant with herbs but doesn't burn. The sauce should be aromatic and smooth.

Drain them agnolotti delicately and season them with the roast sauce and Parmigiano Reggiano, or with the prepared aromatic butter. Coat them evenly without breaking them and serve them piping hot, keeping the hump visible and enhancing the contrast between the pastry, the soft filling, and the fragrant sauce.