Ingredients for 4 Servings
For the pasta: For the pasta: 300 gr soft wheat flour, 3 egg yolks, 20 gr melted butter, 1/2 bottle Carema wine, salt.
For the stuffing: 250 gr beef, 1 egg,1 small onion, 1 carrot, 1 stalk of celery, 1 bouquet garni (rosemary, laurel, sage), 1 dl Carema wine, vegetable stock, 1 spoon grated Grana cheese, salt.
For the mushroom polenta: 3 dl water, 20 gr polenta flour, 10 gr dried porcini mushrooms, 1 bunch of parsley, 2 spoons olive oil, salt.
For the stuffing: reduce the wine by one third in a pan on a high flame and leave to cool. Put the flour on a pastry board and form a well in the center, then add salt, melted butter, reduced wine and eggs. Knead until the dough is uniform and let it sit wrapped in cloth in the fridge for around 1 hour. Roast the onion in olive oil in a pan together with the carrot and the celery, all thinly chopped, add the beef and the bouquet guarni. Add salt. Sprinkle with wine, let it evaporate, and finish by adding vegetable stock. Leave it to cool then mince the beef in the reduced sauce, add one egg and the grated Grana cheese and amalgamate with care.
For the pasta: make the agnolotti by rolling out the dough, brush with the beaten egg, then use a spoon or sac-à-poche to make round balls the size of a nut and place them 2 cm apart on the dough, then put another thin pasta sheet on top to seal it. Cut the agnolotti using a crimped pastry wheel. Cook in plenty of salted boiling water for around 4 minutes.
For the polenta: bring the water to boil with oil and salt, pour in the yellow flour. Mince the soaked mushrooms with parsley, add to the polenta, and cook for around 20 minutes.
Place the agnolotti on a plate on top of the liquid mushroom-scented polenta.