Agnolotti

Method

1. Melt 6 g of the butter in a small heavy pan over medium heat and brown 50 g cubed pork and 40 g cubed veal with the rosemary sprig and 1 sage leaf for 5 minutes, turning until coloured on all sides. Season lightly with salt and pepper.
2. Pour in 30 ml dry white wine and let it bubble away for 2 minutes, then add 3 tablespoons of water, cover and braise on the lowest heat for 30 minutes, topping up with a spoonful of water if the pan runs dry. The meat should shred easily under a fork; keep any juices left in the pan.
3. While the meat braises, make the dough: mound 90 g 00 flour on the work surface, make a well, break in 1 egg with a pinch of salt and work it in with a fork, then knead for 10 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
4. Wilt 40 g spinach in a dry pan with the water clinging to the leaves, 2 minutes, then cool, squeeze bone dry and chop finely. Discard the rosemary, then chop the braised meat very finely (or pass it through a mincer) and mix with the spinach, 20 g grated Parmigiano, 1 egg yolk, a pinch of nutmeg and a good grind of pepper. Loosen with a teaspoon of the braising juices; the filling should be moist and hold together. Taste for salt.