Ingredients
- 500g of agnolotti
- 125 g Occelli® butter
- 6 sage leaves
- Grated Grana Padano to taste
- Salt to taste
Agnolotti with butter and sage are a great classic of Piedmontese cuisine. To obtain a good result, however, you need top-quality ingredients: excellent agnolotti, fresh sage and of course Occelli® butter!
Preparation
Pour plenty of water into the pan in which you will cook the agnolotti and place it on the stove.
Meanwhile, prepare the sage leaves. Wash them and chop them coarsely. When the water starts to boil, salt it and dip the agnolotti in it.
When they are almost ready, melt the Occelli® butter in a large pan, also adding the chopped sage.
Then drain the agnolotti and transfer them to the pan with the sauce; sauté them quickly and let them flavour well, stirring.
Serve immediately, completing each dish with a sprinkling of grated Grana Padano.
We recommend purchasing agnolotti from a good pasta shop (or, if you have the time, making them yourself at home).
