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.
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Cooking tools:
- Food processor
- Double boiler
- Rolling pin
- Cookie cutter
- Zigzag cutter
- Grater
- Refrigerator
- Mixing bowl
- Saucepan
- Whisk
- Stove
- Skillet
- Pot
- Colander
- Serving platter
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 4 1/2 cups "OO" flour
- Pinch of salt
- 2 large eggs
- 5 large egg yolks
- 5 tablespoons water
- 1 tablespoon olive oil
- Flour for rolling
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