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mantuan recipe Agnoli in brodo
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 MessaggioInviato: Lun Gen 30, 00:27:55  mantuan recipe Agnoli in brodo
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Agnoli in brodo Dal Pescatore

Ingredients: for 6 servings1 kg. of beef neck - 150 g. fresh minced salami - 100 g. butter - a middle-sized onion - a sprig of rosemary - a stick of celery - a small carrot - a bunch of fresh parsley - pepper, salt, nutmeg and a pinch of spices.

Preparation: Put the beef, parsley, celery and carrot in a pot, cover with abundant cold water, add salt and leave to boil until the meat is tender. When cooking is complete, drain the meat and cut it into pieces. Meanwhile, in a pan, melt the butter and add the finely chopped onion which must be removed when it becomes golden. Add the pieces of meat to the aromatised butter, then 1/2 a ladle of broth, and the rosemary, nutmeg, spices, salt and pepper. When the liquid has evaporated, add the minced salami which has been fried lightly beforehand. Pass through the sieve and work well until obtaining a paste of medium consistency. Prepare the pasta in the usual way; cut into squares, fill them with a small ball of forcemeat and close as for an agnolo. Recommended wine: Freisa or Lambrusco Mantovano
Recipe proposed by Nadia and Antonio Santini
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 MessaggioInviato: Lun Gen 30, 00:30:25  
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Tortelli di zucca Ambasciata

Ingredients: for 4 servingsPastry: 200 g. 00 white flour - 2 eggs Filling: 250 g. yellow pumpkin - 40 g. macaroons - 40 g. apple mustard - 100 g. grated Parmesan cheese - 50 g. peach almonds - juice of half lemon - a pinch of salt - a tablespoon of vino cotto

[b]Preparation:[b] boil the pieces of pumpkin in a small amount of water; drain, remove the skin and pass through the sieve. Finely crush the macaroons, 30 g. of the almonds and the fruit mustard; add these to the pumpkin with the grated Parmesan and lemon juice; mix until obtaining a homogeneous paste. Meanwhile, prepare the pastry as usual. Cut into squares and place a ball of stuffing on each and close as for agnoli. The tortelli are cooked in boiling water for 3-5 minutes then drained and dressed with melted butter and vino cotto. Then sprinkle with grated Parmesan and the remainder of the finely crushed peach almonds. Recommended wine: Muller Thurgau; Franz Hans or Cantina Sociale Vall'Isarco
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 MessaggioInviato: Lun Gen 30, 00:32:26  
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Luccio in salsa Il Cigno - Trattoria dei Martini

Ingredients: for 4 servingsA pike of a half kilo - a pickled green pepper - a pickled yellow pepper - 150 g. capers - 100 g. extravirgin olive oil - 3 salted anchovies - a handful of parsley - a glass of white wine vinegar - a glass of dry white wine - the zest and juice of one lemon - 4 bay leaves - a clove of garlic - one onion - one carrot - one stick of celery - salt and pepper to taste.

Preparation: simmer the pike in abundant water with the bay leaves, onion and carrot,vinegar, salt and white wine; drain and leave to cool. Meanwhile, chop finely the capers, parsley and peppers. Pour the extravirgin oil into a pan and add the anchovies which have been cleaned of salt and bones. Fry the anchovies gently until soft, then add the chopped mixture and a little vinegar; add salt andpepper to taste and cook gently for about 10 minutes. In the meantime, remove the bones from the pike, cut it into pieces and arrange on a serving dish; grate the lemon zest over the fish and add the lemon juice; then add the hot sauce. Leave to rest for a few hours; serve the pike cold accompanied by hot slices of grilled polenta.

Wine recommended : Tocai dell'Alto Mincio; Monteulivi
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 MessaggioInviato: Lun Gen 30, 00:34:47  
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Lumache al burro d'erbe Al Bersagliere

Ingredients: for 4 servings24 clean snails (cooked for a long time in meat broth with thyme, garlic and bay leaves) - 300 g. clean spinach blanched in salted water - 200 g. of herb butter (butter, basil, dill, tarragon, onion, parsley, garlic, mint, salt, pepper and nutmeg) - 100 g. butter - meat broth as required.
Preparation:
put the snails and half of the herb butter in a saucepan with a little broth and leave for a few minutes. Toss the spinach in a pan with a little butter, salt and pepper; form a bed of spinach on the plate and arrange the snails on top.Filter the butter used in cooking, bind it with the remaining herb butter and pour over the snails.Recommended wine: Sauvignon; Vie de Romans
Recipe proposed by Massimo and Roberto Ferrari
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