Basket of Piedmontese Agnolotti on the forest floor



Time of preparation:

40 min


4 people


– 400 g Fontaneto Piedmontese Agnolotti
– 200 g grated Parmigiano Reggiano cheese
– 200 g fresh porcini mushrooms
– Garlic EVOO
– Salt
– Pepper
– Chopped parsley


To prepare the Parmigiano baskets: spread the cheese over greaseproof paper, place it on the microwave plate and cook for 2 ½ minutes at full power. Immediately upturn it to create an inverted cup and let it cool.

Continue until you have used all the Parmigiano cheese. Clean and wash the mushrooms. Brown the garlic in a pan with extra virgin olive oil. Add the chopped mushrooms, cook for 10 minutes and season with salt. Bring a pan of salted water to the boil and cook the Agnolotti for 5 minutes. Drain, pour the contents into the mushroom pan, mix and distribute among the Parmigiano baskets.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces