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Local cuisine of Polesine

Agnolotti with field greens, quail's eggs and truffles


Difficulty: medium

Preparation time: 30 min

Ingredients: for 10 servings: (for the pasta) 500 gr. plain flour, 5 eggs, 10 gr. salt, 5 gr olive oil. (for the sauce) 500 gr. silver chard, 125 gr. fresh cream, 50 gr. grana cheese shavings, 300 gr. pioppini mushrooms, salt. (for the filling) 200 gr. ricotta, 200 gr. dandelion leaves, 10 quail?s eggs, 125 gr. Reggiano parmesan cheese.

Method: Mix flour, eggs, oil into a dough and leave to rest, then roll out a very thin sheet and cut into 10 cm. squares. Mix ricotta, dandelion and parmesan and distribute between 5 squares of pasta. Make a small dip in each one and put in a quail’s egg. Cover with the remaining five squares and press down edges well. Boil the agnolotti gently in salted water. For the sauce, puree the chard and the cream and season with salt and pepper. Pour the sauce onto the plates and place an agnolotto on each one after having drained it carefully. When in season, decorate with a julienne of black truffle.

Wine matching: Manzoni bianco: a cross between a pinot bianco and a Riesling obtained by Professor Manzoni of the Conegliano Veneto school of wine-making in the 30s. It is an aromatic full-bodied wine, of a pale yellow colour and flowery, fruity bouquet. To be served at a temperature of about 10-12 degrees.



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