Agnolotti piemontesi

Code A11

Agnolotti piemontesi with brown sauce and dried porcini mushrooms



Ingredients for 4 people

400 g Agnolotti Piemontesi

500 g veal bones and trimmings

75 g mirepoix (diced celery, carrot and onion)

15 g diced leek

50 g diced tomatoes

10 g extra virgin olive oil

200 g porcini mushrooms

a bunch of mixed aromatic herbs

brown roux to taste

(obtained by mixing equal parts of olive oil, and lightly toasted flour)


Soak porcini mushrooms in hot water for a couple of hours. Brown veal trimmings and bones in the oven at 180°C.

Add mirepoix, leek and tomatoes, and continue browning in the oven, adding 5 g of oil until you obtain a brown colour. Transfer everything into a pot and cover with cold water. Add aromatic herbs and allow to simmer until the liquid is reduced by a quarter, occasionally skimming the surface.

Pass all ingredients through a chinois, and bring to a boil, then add a little dark roux. Separately, in a pan, sauté porcini mushrooms for a minute with a drizzle of oil, add meat stock and let season for a few minutes.

Cook Agnolotti Piemontesi in boiling salted water for a couple of minutes and finish cooking in the pan with the sauce for an additional minute. Put on a plate, garnish with aromatic herbs and serve.

Chef Rosario Fallo regional union of Piedmont chefs.

Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato


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