Agnolotti Alessandrini
A regional variation of agnolotti from the Alessandria area of Piemonte, distinguished by its rich filling of beef braised overnight in Barbera wine with aromatics, combined with sausage, salami, and escarole.
History & Tradition
Agnolotti Alessandrini are a specialty of the Alessandria province in southeastern Piemonte. The recipe reflects the region's love of rich, wine-braised meat fillings, using the local Barbera wine and a combination of beef, sausage, spleen, and salami that speaks to the tradition of using every part of the animal. The dish is finished with Grana Padano, a nod to the region's proximity to the great cheese-producing areas of the Po Valley.
Dough
How to Make
- Prepare the filling by marinating stew beef in Barbera wine with onion, garlic, carrot, celery, cinnamon stick, juniper berries, and bay leaves for 24 hours.
- Braise the marinated beef with butter, then combine with cooked sausage, salami, and escarole to form the filling.
- Roll out egg pasta dough into thin sheets on a flour-dusted work surface.
- Using a pastry wheel, cut the sheets into 2.5-inch squares.
- Place a generous teaspoon of filling in the center of each square and fold one side over the filling.
- Press down on the edges to seal, moistening with water if the dough feels dry.
- Boil in salted water until they rise to the surface, then toss with the braising ragù and Grana Padano.