Agnolini Mantovani in Brodo
Traditional recipe for Agnolini Mantovani in Brodo
Ingredients
- 2 lt Chicken or Beef Broth
- 1 piece Carrot peeled and roughly chopped
- 1 piece Celery Stalk roughly chopped
- 1 piece Onion peeled and quartered
- t.t Sea Salt
- t.t Parmigiano Reggiano grated for serving
- t.t Parsley freshly chopped for garnish
- 400 gram Agnolini Mantovani fresh or frozen
Instructions
- Bring a large pot of salted water to a boil. Carefully drop in the Agnolini and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a separate pot, combine the chicken or beef broth with the chopped carrot, celery, and onion. Season with salt to taste.
- Bring the broth to a simmer and let it cook for about 30 minutes, allowing the flavors to meld.
- Place a few cooked Agnolini in serving bowls. Ladle the hot broth over the Agnolini.
- Garnish with freshly grated Parmesan cheese and a sprinkle of chopped parsley, if desired.