Robiola Agnolotti With Sauteed Vegetables
Recipe first for 4 people based on Robiola - cooking method pan.
Preparation:
Preparation: Mix the flour with the eggs, roll out the pastry, cut into squares, stuff them with the robiola, form the agnolotti and cook them in boiling salted water. Drain, sauté in the pan with a julienne of previously browned radicchio, courgette and carrot and then serve.
Ingredients:
Ingredients: 200 G Flour - 2 Eggs - 200 G Robiola Cheese - 1 Head of Radicchio - 1 Courgette - 1 Carrot - Salt - Extra-virgin Olive Oil
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