Agnolotti verdi con fonduta di Castelmagno
Ingredients (for 4 people)
450 gr. of flour, 75 gr. of clean spinach leaves, 3 whole eggs plus 4 yolks, 500 grams of Castelmagno cheese (slightly aged), 150 dl. of milk, 150 gr. of butter, a sprig of sage or rosemary, olive oil, salt.
Preparation
Crumble the cheese and place it in a bowl with the milk. Let is soften for an hour. Cook the spinach, drain, squeeze and place in the blender to obtain a cream. Prepare the fondue: add the flour, the egg yolks and 50 gr. of butter to the cheese and milk and cook in a double boiler, stirring with a wire whisk or wooden spoon. When thickened, let cool. Prepare the agnolotti: make a soft, elastic dough with the spinach, flour, eggs, a tbs of oil and salt and roll out into thin sheets. Place heaps of fondue the size of a nut on the sheets of pasta and cut the agnolotti as you prefer: using the mould, or folding the pasta and cutting it with a toothed wheel, or make large plìn ravioli or panzerotti. Cook in salted water and serve with melted butter.
Recommended wines
Dolcetto Diano d’Alba
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Places
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People
Joanne Harris
"The Langhe countryside is breathtakingly beautiful - it’s enough on its own, but what has truly struck me is the sense of community and the respect and love that grape-growers have for the land and for the wine they create."
Riccardo Scamarcio
"I confess. I have committed the sin of gluttony in Piemonte. Dishes made with Alba truffles are irresistible and are a “must” during my stays in Piemonte."
Roberto Faenza
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