Cookbook:Agnelotti in Brodo
From Wikibooks, the open-content textbooks collection
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. |
Agnelotti in Brodo is a very simple and very delicious Italian pasta soup, made with Angnelotti (small, meat or vegetable filled) ravioli. Delicious on a cold day, getting in from a long day at work, and without much time to devote to preparing a tasty meal. Best served with some home made garlic bread and a healthy salad.
[edit] Ingredients
- 250Gr packet of Angnelotti pasta or small ravioli-type pasta
- 1/2 litre of water but more water to be added to thin out the soup if required
- 2 good quality Chicken stock cubes (Knorr is best)
- 1/2 cup of single cream
- 1 pinch of ground black pepper (as much as can be held between the finger/thumb)
- A dash of olive oil
- A handful of chopped parsley
- A dash (you decide how big or small!) or sweet sherry
- Fresh grated Parmesan to serve
[edit] Method...
- Bring the water to a rolling boil and add the stock cubes and let dissolve.
- Add the Agnelotti pasta and cook according to the instructions on the packet
- Add the cream and the parsley about 2 minutes before the end of the cooking, and turn down the heat
- Add the slug of sherry just before serving (or indeed if serving to children, the sherry can be added to the grown-up's plate after serving!!)
Let stand for a few minutes (whilst you pour a glass of wine, seat the guests and distribute the Garlic bread... which is a must with this dish)... serve, sprinkled with grated Parmesan cheese...and enjoy
Buon Appetito Wikipedies --Peterkirchem (talk) 18:59, 13 June 2008 (UTC)
