Agnolotti Tartufo : Original Umbrian Recipe

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Agnolotti Tartufo : Original Umbrian Recipe


100 gr. lean beef

100 gr. pork loin

100 gr. chicken giblets

2 tablespoons oil

50/60 gr. white truffle

50 gr. ham

4 tablespoons of grated Parmesan cheese

5 eggs

200 g white flour


Chop the flesh of beef, pork loin and chicken giblets, add a little oil, and fry over a low heat slowly for about 40 minutes. Mix the cooked meat with truffles and prosciutto. Add 2 eggs, Parmesan cheese, salt and pepper.

We prepare the dough with flour and 3 eggs, mix well and roll out the dough with a rolling pin until you get a thin sheet.

Divide the dough into two equal parts, in a put the filling leaving a border of about 4 cm and overlay the other half of the pastry.

At this point cut into squares of about 5 cm and seal ring for good by joining the edges of the pastry.

Put in boiling water for 4 minutes.