Agnolotti con Pollo e Mortadella (Chicken & Mortadella Agnolotti in Broth)
A restaurant-quality Italian pasta dish featuring delicate agnolotti filled with shredded poached chicken, mortadella, bone marrow, and aged cheeses. The pasta is served submerged in a deeply savory, gelatinous, and clarified mixed-meat broth.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Roast bones and prepare a pressure-cooked gelatinous meat broth with vegetables, pork trotters, and chicken. → Make, knead, and rest the egg pasta dough. → Shred poached chicken and blend with mortadella, bone marrow, grated cheeses, and spices to make the filling. → Roll out dough, fill, crimp, and cut agnolotti. → Clarify the chilled stock with a protein farce, boil the pasta, and serve in the hot clear broth.
Cooking Steps
Brief Cooking Order
Roast bones and prepare a pressure-cooked gelatinous meat broth with vegetables, pork trotters, and chicken. → Make, knead, and rest the egg pasta dough. → Shred poached chicken and blend with mortadella, bone marrow, grated cheeses, and spices to make the filling. → Roll out dough, fill, crimp, and cut agnolotti. → Clarify the chilled stock with a protein farce, boil the pasta, and serve in the hot clear broth.
Introduction
A restaurant-quality Italian pasta dish featuring delicate agnolotti filled with shredded poached chicken, mortadella, bone marrow, and aged cheeses. The pasta is served submerged in a deeply savory, gelatinous, and clarified mixed-meat broth.
Step 1
Toss pork bones and the veal osso buco in melted beef tallow in a roasting pan without salt, then roast in a preheated oven at 200°C (390°F) until deeply browned and caramelized.
Step 2
Prepare the pasta dough by combining 225 g of flour, 2 whole eggs, 2 egg yolks, a pinch of salt, and a splash of olive oil. Knead until smooth, wrap tightly in plastic, and refrigerate to rest for at least 1-2 hours.
Step 3
In a pressure cooker pot with a little tallow, sear the quartered skin-on onions cut-side down until charred. Add carrot pieces, celery, crushed garlic cloves, bay leaves, black peppercorns, and raw split pork trotters.
Step 4
Transfer the roasted bones into the pressure cooker pot. Deglaze the roasting tray with cold water, scraping up the fond, and pour the liquid into the pot. Top up with water, bring to a simmer, seal, and cook on high pressure for 30 minutes.
Step 5
Release pressure, add the chicken legs to the broth, reseal, and pressure cook for an additional 30 minutes.
Ingredients List
Important Notes
Leaving onion skins on during searing imparts a natural amber-golden color to the stock.
Pork trotters provide essential natural collagen and gelatin needed for a rich mouthfeel.
For clarification (consommé method), both the stock and the protein farce must start completely cold to allow proteins to trap impurities as they gently heat up.
Do not let the clarifying stock boil vigorously, or the raft will break and cloud the broth.
Keep the agnolotti filling sufficiently moist with a bit of stock so the interior stays juicy after cooking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...