I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style.
Mantuan cuisine is famous for its "set meals".
What are the classic pairings, in the sense of pairing tastes but also of reuse of resources, for example if I pair it with boiled meat, I can use the stock with the agnolini? I'd rather avoid the boiled meat in this instance.
Best Answer
The Google translation of this article was a bit rough, so I went through it for you and added some links to recipes and such. I hope this helps. I learned a bit myself. That Torta Sbrisolona shall be mine!
The recipe for Agnolini doesn't call for stock, but I bet you could use it in that preparation as long as you reduce it enough. You don't want a runny filling.
Source. http://www.ristorantimantova.info/piatti-tipici-mantovani