Agnolotti Stuffed With Lard And Rosemary With Castelmagno Fondue
Recipe first for 4 people based on Castelmagno - cooking method pan.
Preparation:
Preparation: Mix the flour with the eggs, roll out the dough with a rolling pin and make circles. Stuff them with the finely chopped lard and rosemary, overlap the circles of pasta with other circles, close well, form the agnolotti and cook them in boiling salted water. In a saucepan, over a low heat, melt the grated Castelmagno with the milk until you obtain a smooth and homogeneous sauce. Drain the agnolotti, toss them in the pan with the butter and serve over the fondue. Decorate with pink pepper and rosemary needles.
Ingredients:
Ingredients: 200 G Flour - 2 Eggs - 100 G Pork Lard - 100 G Castelmagno Cheese - 10 Cl Milk - Rosemary - Butter - Pink Peppercorns - Salt
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