Lamb neck agnolotti with lamb brodo
Lamb neck agnolotti with lamb brodo
$34.00
Qty: 30 pieces
Flour, egg, Quebec lamb neck, garlic, tomato paste, white wine, rosemary, thyme, pecorino romano cheese, mint, chocolate, grana padano cheese
Empty lamb stock into a small sauce pot & reheat.
Cook agnolotti in salted boiling water for 4 minutes. Cook from frozen.
Divide hot lamb stock into 2 bowls. Place 15 agnolotti into each bowl. Top with Grana Padano cheese and serve.