Cookbook:Agnolotti Pasta Soup (Agnolotti in Brodo)
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| Agnolotti Pasta Soup (Agnolotti in Brodo) | |
|---|---|
| Category | Very Easy recipes |
| Servings | 2 |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Agnolotti in brodo is a very simple and delicious Italian pasta soup containing agnolotti, small ravioli filled most commonly with meat. This soup is delicious on a cold day when you haven't much time to devote to preparing a tasty meal. It is best served with some homemade garlic bread and a healthy salad.
Ingredients
[edit | edit source]- 250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta
- ½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes
- ½ cup of single (light) cream
- 1 pinch of ground black pepper
- 1 handful of chopped flat-leaf parsley
- 1 dash (you decide how big or small) of sweet sherry
- Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish
Procedure
[edit | edit source]- Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.
- Add the agnolotti and cook according to the instructions on the package.
- Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.
- Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.
- Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.