My kitchen

[kenmoreguy89]

Wood stove

It actually is a wood stove from the 1960s.
So Guess It's Modern compared to the style of the 1920s-30s...

It's kind of Space-Atomic-Agish as typical of the time you can notice from the handles and decor.
My house is all vintage (1960s style) so it wouldn't have made sense to have a modern wood stove and I wanted a vintage anyways but there are plenty new ones on sale in shops, many people over here still use those and you actually have many models now that also produce sanitary hot water stored in hot tanks and heats water circulating in radiators throughout the house.v
I will post more pics for sure of mine anyways.
Yes it does have a cook top and fits 2 large pans or 3 medium ones and a oven
And a bottom drawer to store whatever you want I put wood in it.

 

[neptuneguy27]

agnolotti filling

Freddy, what goes into your filling aside from the Old Bay?

 

[kenmoreguy89]

Agnolotti Filling

Historically there is not a strict rule when it comes to agnolotti of course there gonna be meat, but amounts of what and whatnot are strictly related to what you're using, so the meat you're using, the kind of meat used very lean or a lil' fatty...how it was cooked, etc.
Let's start saying that agnolotti are a staple New Year's dish, that is because they were made as a way to recycle leftover meats from Christmas, the typicsl Christmas stews.
What goes into agnolotti is related to the area customs and historical meat availability for example in Alessandria Tortona and plains Agnolotti are filled with beef or veal only, that is because in that area there used to be a very big availability of cows and beef in farms and Christmas stews were typically made of beef and veal. Stracotti dí manzo or vitello.
In the Monferrato hills instead farms also used to keep pigs so agnolotti in Monferrato typically includes also pork meats, so pork stews.
They anyways typically goes with the stew-steacotto sauce-gravy of the meats they were filled with.
But let's get to how i make them.
As I told you depends, they are never the very same, it is up to maker's discretion and experience to determine what is gonna make them better or worse, but I typically make a beef stew the same way I always do so they gonna be mostly beef but what I put in them actually varies from time to time.
How good your agnolotti gonna be is strictly related to how good you make your stew.
If I'm using a very lean beef cut I may want to use some pork stew meat also, which is typically fattier.
As I grind the meats and combine I also determine if it's the case to cook some pork sausages grind them and put those also which are gonna make it less stiff and hard and give more flavour and juice.
Some people also gonna boil cows brain and put some in it I don't like it very much but from time to time I also used to put it when I had it available.
And the rest of ingredients like spices it's up to you and your tongue only.
For 1.6 lb of meat you also add one egg, some parmigiano, nutmeg and OLD BAY!! Garlic, rosemary, pepper.
I also put some more things that I will not disclose and old bay is already a secret weapon of mine that let people wonder but anyways whatever you think may go well with it as you taste it just put it.
Just Remember it has got to be soft and the egg in it is gonna harden a bit as they cook, so if you think it's too much stiff moist it with some stock, add more sausage and fat, and or some gravy.

That is the beautiful thing of agnolotti You can Season them as you please and if you think something is gonna be great in them just put it and rock asses with your Agnolotti!!!

 

[neptuneguy27]

Agnolotti

Thank you so much for you detailed reply Freddy, very helpful indeed! I don't blame you for not disclosing your secret ingredient. I make an apple cake that that I add a secret flavoring too that I won't share with anyone! lol