Agnolotti with Broccolini Chili Oil & Crispy Prosciutto Bread Crumb
Impress the whole family with mouth-watering Latina Fresh Ricotta & Spinach Agnolotti topped with prosciutto, broccolini & chili & garlic breadcrumbs
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Cooking tools:
- Microplane
- Nonstick skillet
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Paper towel
- Mixing bowl
- Serving platter
- Spoon
Ingredients
- ¹⁄₂ cup olive oil
- 2 small red chilies, finely sliced
- 2 garlic cloves, crushed
- 2 slices (40g approx) prosciutto
- 2 slices sourdough bread, torn into small chunks
- Handful parsley leaves, roughly chopped
- Finely grated rind of a lemon
- 1 broccolini, trimmed and halved lengthways
- 625g pack Latina™ Fresh Ricotta & Spinach Agnolloti
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