Agnolotti with avannotti

Ingredients for 4 people

  • 600 gr of Agnolotti
  • 300 grams of avannotti (small fishes)
  • 6 cherry tomatoes
  • 4 tablespoons of olive oil
  • 1 clove of garlic
  • finely sliced parsley
  • basil
  • chilli
  • parmesan cheese
  • cooking cream
  • salt


In a frying pan brown the garlic and chilli in oil, then add the parsley and cherry tomatoes cut in half and let cook for about 7 minutes. Boil the agnolotti, drain and add to the sauce with the fried fish, skip all in a pan for 5 minutes, adding a sprinkling of cheese and 2 spoons of cream. Serve very hot.

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