Tiny morsels of goodness, a specialty of Piemonte. Lidia's own recipe for these tiny egg pasta bites filled with ground veal. The recipe is simplicity in itself. For 6 as a primi.
2# Agnolotti del Plin (from Eataly, where else?)
8-10 T Butter
10 Fresh Sage Leaves
1 C grated Grana Padano
Prepare Agnolotti. Reserve 1 cups of pasta water. Drain pasta.
Melt butter, toast fresh sage leaves in the butter for a minute.
Add the cup of pasta water to the butter and sage; stir, simmer for 2 minutes, reducing the liquid by half.
Add drained agnolotti to pan, cook until pasta coated with sauce.
Remove sage leaves, add grated cheese and serve.
What could be simpler? Thank you Lidia
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