Cheese agnolotti with butter sauce, celery, apple, and prosciutto from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on February 19, 2012

    p. 140 - Yet another fabulous recipe from this book. We loved the harmonious flavours in the sauce where the celery and apple blended beautifully and added a welcome crunch to the dish. The sauce is also terrific because it is made ahead w the final ingredients being added just as the pasta cooks. We served this alongside some chicken cooked in a similar style to Saltimbocca chx cutlets w a sage leaf and prosciutto slice atop that were dredged w seasoned flour then browned and cooked. Lovely. We'll definitely make this dish again.

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