top of page

Prosciutto Di Parma Consommé Prosciutto Agnoli


Enjoy this tasty soup from Canadian Chef Victor Barry.


For the chicken stock:

   1 whole chicken
  8  litres of water

For the consommé:

     2 lbs Prosciutto di Parma ends
  6.5 lbs chicken stock 
     5 pieces of cloves
     1 piece of all spice
     2 pieces of cinnamon sticks
    ¼ tsp nutmeg
    ½ bunch of thyme
     2 pieces of bay leaves
  1½ pieces of onions
     1 cup of ground pork meat 
     8 egg whites


For the filling:

   1 cup Prosciutto di Parma 
      meat from consommé
  ¼ cup onions from consommé
   2 tbsp of breadcrumbs 
   3 tbsp of whole milk
   ¼ cup of grated Grana Padano


Make the chicken stock: 
Boil for 45 minutes and be sure to skim the top of the liquid while it’s coming up to a boil to remove any foam. Save the chicken meat to make chicken salad.


Consommé recipe:
Chop one whole onion and char the half piece in a dry fry pan, don’t be afraid to burn it. 
Place chicken stock, Prosciutto di Parma ends, onions, all spices and herbs in a large pot and bring to a boil. Turn the heat down low, the stock must stay at a very gentle simmer and cook for 3 hours. Strain the liquid. Reserve liquid in pot and then everything else. 


Whisk together the egg whites and ground pork. Bring the consommé back up to a boil then turn off. Add 4 pieces of ice cubes.Whisk in the egg whites and pork mixture for 5 seconds.  Stir with wooden spoon for 8 seconds. Bring the consommé back up to a boil on medium high heat and cook for 10 minutes. Gently strain through a cheese cloth. 


Create filling:
Remove the meat from any large pieces of fat and skin. Set up a meat grinder with a small holed dial. Process the Prosciutto di Parma and onion through the grinder. Soak the breadcrumbs with the milk. Pour all ingredients in a bowl and mix thoroughly until emulsified. 


Make the pasta dough: 
Pour ingredients into a stand mixer with a kneader attachment and mix for 15 minutes or until a dough in formed. Remove the dough form the mixer and knead by hand to form a ball. Wrap and allow to cool for 1 hour in the fridge.


Using a rolling pin, roll out the dough until it is thin enough to put through a pasta roller. Always have the roller starting at the widest setting to begin and use flour on the pasta between each sheeting. Roll out the dough and fold in three parts. Roll it out again with the rolling pin until it is thin enough to pass through the sheeter. Continue to pass the dough through the sheeter until you reach number 1. 


Cut the pasta into even 2 inch squares. Add the Prosciutto di Parma filling in the middle and wet all sides of the pasta. Fold into a triangle. Pinch the middle in slightly to attach two of the end tips together. Pinch tight. In a pot of salted boiling water, cook the pasta for 3 minutes. 


To plate: 
Pour 8 hot pieces of agnoli in a bowl and cover with 1 ½ cups of consommé. 


Makes 6 servings. 

* Chef Barry says: Take the time to source out 00 flour as it will make a significant difference in taste.

bottom of page