55 minutes

For the fillo dough:
white flour, 700gr
eggs, 7
salt to taste
extra-virgin olive oil, 1 tablespoon

For the filling:
lean beef, 200 gr
pork tenderloin, 100 gr
prosciutto crudo ham, 100 gr
100g veal fillet or capon
onion, 1
celery, 1 stick
carrot, 1
dry white wine, 1 glass
eggs, 2
2 knobs of butter
1 tablespoon of oil
Parmigiano Reggiano cheese, 300 gr
cloves nutmeg to taste
breadcrumbs to taste
salt to taste

To serve:
Beef or capon broth and Parmigiano Reggiano cheese


Cut the pieces of meat in medium size pieces. In a casserole, sauté diced vegetables in oil and butter on law fire. Then, add meat and wine and let simmer. Cover and cook slowly for about three hours until the pieces of meat are cooked but not too dry. Grind the meat. Brown the breadcrumbs in the sauce left,
add meat, eggs, Parmigiano Reggiano and grated nutmeg. Mix everything together to form a smooth, fragrant filling. Make pasta then wrap it in cling film and let it rest for about one hour in the fridge, then cut it into squares of about 3 – 3.5cm.
Put a small amount of filling in the middle of each square and close it to form a triangle.
Join together the two sides, gently folding the pasta up at the edges.

Thanks to: Food Emilia