Agnolotti with dried tomatoes and porcini

Ingredients for 4 people

  • 600 gr of handmade Agnolotti
  • 1 porcini mushroom
  • 4 dry tomatoes (possibly not in oil)
  • 1 clove of garlic
  • 4 tablespoons of extra-virgin olive oil
  • parsley
  • basil
  • grated grana cheese
  • salt


In a pan fry the garlic in oil, just start to add the porcini mushrooms cleaned and cut into cubes, after a few minutes add the dried tomatoes cut into julienne and cook for another 5 minutes. On the side cook  agnolotti, drain them al dente taking care to leave a little cooking water. Add finely chopped parsley to the sauce and mix together with the cheese. Decoration to taste. Wine: White Fiano.

Suitable for


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