Foodrhythms

About Recipe

Warning: this is going to be a photo-heavy post. But hear me out – this is one of the most fun recipes I’ve ever made. Don’t get me wrong, making agnolotti from scratch is a tad bit time consuming. But I consider food to be a labor of love. Being a quarter Italian myself, how could it not be? This identity originates with my grandfather, whose family emigrated to America from Faeto, a village in Italy not too far from Naples. My grandfather was immensely proud of his Italian heritage, and it is something that I feel pride in carrying on through my culinary endeavors.

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