Handmade Agnolotti with eggplant sauce and pecorino cheese from Carmasciano

Ingredients for 4 people

  • 600g of handmade Agnolotti
  • 2 beautiful eggplants
  • 120g of pecorino cheese flakes from Carmasciano
  • 100g of cream
  • 4 tablespoons of extra virgin olive oil
  • 40g butter
  • 1 clove of garlic
  • fresh basil


Fry the garlic (crushed) in a large pan with oil. As it starts to brown add the diced eggplant and cook for just 4 / 5 minutes to avoid them becoming too dark. Aside in a saucepan, melt the butter with the cheese and cream, taking care to leave some cheese for the final decoration. When everything is melted join it with the eggplant and add a little basil and salt. In a large pot of salted water cook the Agnolotti, drain them al dente, and join them with the sauce whisking for a couple of minutes. Serve hot.

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