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Ingredients

• ** For the Pasta **
• 4 1/5 cups (500 g) flour
• 8 yolks and 2 whites (you want 5 eggs' worth of volume)
• ** For the Filling **
• 12 ounces (300 g) cooked lightly seasoned pot roast
• 6 ounces (150 g) roast pork loin
• 3 ounces (75 g) fresh, mild sausage
• 4 ounces (100 g) brains (pig's brains have fewer membranes than most, and you can
• forego this if you want, increasing the other meats proportionately
• 2 tablespoons unsalted butter
• A bunch of escarole (you can use other greens if need be)
• 1 1/4 cups freshly grated Parmigiano
• 3 eggs
• Freshly grated nutmeg (just a pinch)
• Salt
• ** For Cooking And / Or As A Sauce:
• Meat broth
• Melted, unsweetened butter (about a half cup, or perhaps a little more)
• Fresh sage
• Freshly grated Parmigiano or Grana Padano
• White truffle, if you're lucky

Description

Agnolotti (pronounced Anneeolottee) Are Piemontese Stuffed Pasta, And Come In A Great Many Different Varieties, Some Filled With Cheese, Others Meat, And Others Still Meatless. They Are, In Any Case Square And Small, About 3/4 Of An Inch To An Inch On A S

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