Recipe Agnoli in Brodo


  • 1 kg. of beef neck
  • 150 g. fresh minced salami
  • 100 g. butter
  • a middle-sized onion
  • a sprig of rosemary
  • a stick of celery
  • a small carrot
  • a bunch of fresh parsley
  • pepper,
  • salt,
  • nutmeg and a pinch of spices

How to make AGNOLI IN BRODO:

Put the beef, parsley, celery, and carrot in a pot, cover with abundant cold water, add salt and leave to boil until the meat is tender.

When cooking is complete, drain the meat and cut it into pieces. Meanwhile, melt the butter in a pan and add the finely chopped onion, which must be removed when it becomes golden. Add the pieces of meat to the aromatized butter, then 1/2 a ladle of broth, and the rosemary, nutmeg, spices, salt, and pepper.

When the liquid has evaporated, add the minced salami, which has been fried lightly beforehand. Pass through the sieve and work well until obtaining a paste of medium consistency. Next, prepare the pasta in the usual way; cut into squares, fill them with a small ball of forcemeat and close as an agnolo.

Recommended wine: Freisa or Lambrusco Mantovano

Regional recipe from Lombardy.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at