Agnolotti Recipe - Great British Chefs

Ingredients

• 200ml of extra virgin olive oil
• 1 onion, finely diced
• 500g of tinned plum tomatoes, whole
• 40g of garlic, chopped
• 50g of basil, chopped
• 1 pinch of chilli powder
• 200g of sourdough bread
• salt
• pepper
• 1.2kg cherry tomatoes on the vine, halved
• 200g of 00 flour, plus extra for dusting
• egg yolk, 4-5
• 10ml of extra virgin olive oil
• 1 egg, for egg wash
• semolina flour, for dusting
• 60g of pecorino, Toscano
• basil leaves