Agnolotti pasta in mornay sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pastaleonessa.it.
Ingredients
- 6oo gr of hand-made Agnolotti
- 500 ml of béchamel (or white sauce)
- 200 ml of cream
- 2 yolks of egg
- 6 champignons mushrooms
- 60 grams of ham cut to Giuliana
- 4 tablespoons extra virgin olive oil
- 1 clove d 'Garlic
- ¼ onion
- grated parmesan cheese.
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