Veal shoulder
Veal shoulder enters the cooked meat filling of the agnolotti monferrini documented by Piemonte Parchi.
- Italian name
- Spalla di vitello
- Regional preparation
- Agnolotti monferrini filling
At the table
In the Piedmontese agnolotti recipe from the regional parks, veal shoulder cooks with beef, ham, vegetables and cabbage before going into the filling.
Follow the ingredient list and steps for that version, keeping the filling’s meat choices separate from the flour and eggs used for the wrapper.
