Agnolotti with Fontal, Fontina, Butter and Sage
www.120050.www.cookingcplass.joanneweir.com
Indulge in Agnolotti filled withFontal and Fontina, topped with sage butter—essence of Piedmont, Italy. Serves 6-8.
Ingredients
- 1/2 pound fontal, small dice
- 1/2 pound fontina, small dice
- 3/4 cup milk
- 4 tablespoons unsalted butter
- 5 egg yolks
- Unsalted butter
- 12 to 15 fresh sage leaves, coarsely chopped
- Salt and freshly ground black pepper
- Grated Parmigiano Reggiano
More Like This
Agnolotti with Fontal, Fontina, Butter and Sage
138185.cookingcplass.joanneweir.com
Agnolotti with Fontal, Fontina, Butter and Sage
httpjoanneweir.com
Piedmontese Agnolotti
gourmetcommunity.it
Agnolotti - Italian recipes by GialloZafferano
yummy4recipes.com
Agnolotti with truffle - Wine and Travel Italy
wineandtravelitaly.com
Corn Agnolotti | Bengingi
bengingi.com
Agnolotti pasta in mornay sauce
pastaleonessa.it
Receipes - Marchese Italian Market
marchesemarket.com