JANUARY "Agnolotti" with roast-meat gravy For the dough: 400 g of wheat flour, 4 eggs For the filling: 500 g of pork and veal meat, rosemary, garlic, 1 small cabbage or a bunch of prickly lettuce, butter (or oil), Parmesan cheese, 2 eggs, salt, pepper, nutmeg. Roast meat with butter (oil), rosemary and garlic. Mince meat and then mince cabbage (or prickly lettuce) that has previously been boiled; add a handful of grated Parmesan, 2 eggs, a pinch of salt, of pepper and of nutmeg. Mix everything and put aside. Make the dough with 4 yolks and flour and then draw in thin sheets. Put on the sheet, in row, small heaps of filling at 3 cm distance one from another. Cover with another sheet and press with fingers around the heaps to stick the two sheets. Cut with a dough-cutter obtaining small squares. Place “agnolotti” on napkins slightly floured. Boil them in salted water for 5-6 minutes, strain and flavour with the roast-meat gravy.