• 4 tbspextra-virgin olive oil
• 300 gveal shoulder
• 1 sprigfresh rosemary
• 1 clovegarlic
• 150 mldry white wine
• 1 piececarrot, finely diced
• 1 piecesmall onion, finely diced
• 150 gpork sausage meat
• 200 grabbit meat, diced
• 200 gfrisée lettuce
• 100 gfresh spinach
• 2 pieceseggs for the filling
• 5 tbspgrated Parmigiano Reggiano PDO
• 20 gbutter
• 500 gItalian type 00 flour or French type 45 flour
• 1 piecewhole egg for the pasta
• 11 piecesegg yolks for the pasta
• 1 to tastesalt and black pepper

Préparation

1. 1Heat 2 tablespoons of oil in a large saucepan. Brown the veal shoulder with the rosemary and garlic for 5 minutes on each side.
2. 2Pour in the wine, cover, and cook for 20 to 25 minutes, until the veal is tender. Remove the meat and reserve its cooking juices.
3. 3Heat the remaining oil. Cook the carrot and onion for 5 to 6 minutes, then add the sausage meat and rabbit. Sear over high heat for 5 minutes.
4. 4Cover, lower the heat, and cook for 2 hours. Halfway through, add the veal, frisée, and spinach. Let cool, then chop everything finely.
5. 5Mix the eggs and Parmesan into the filling and season. Reduce the reserved veal juices by about one third and set aside.
6. 6Make a well in the flour. Add the whole egg, yolks, and 5 to 7 tablespoons of cold water. Knead until smooth, cover with a damp cloth, and rest for 30 minutes.
7. 7Roll the pasta very thinly. Arrange hazelnut-sized portions of filling in a line, 2 to 3 cm apart. Fold the pasta over, seal between the portions, and cut into fluted squares about 2 cm wide.
8. 8Cook the agnolotti in a large pot of salted boiling water for about 1 minute 30 seconds. Drain well.
9. 9Warm the veal jus, add the agnolotti and butter, and toss gently before serving.