13 recipes

6

share on

Plin rosemary butter and hazelnuts

ingredients

servings

2

Fresh egg pasta

160 oz

Butter

30 oz

Hazelnuts

15 oz

Fresh rosemary

1 sprig

first courses from Italy - Piemonte

Plin rosemary butter and hazelnuts

Plin rosemary butter and hazelnuts

vegetarian with gluten with eggs with lactose with nuts

ready in

5 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plin rosemary butter and hazelnuts

In the list of ingredients I added egg pasta to indicate the agnolotti del plin that I used. I bought the fresh ones, so I won't put the recipe for them by hand.

Plin rosemary butter and hazelnuts step 1

step 1

First beat the hazelnuts making them become grains, in a saucepan melt the butter adding a little boiling water, where we would cook the plins. Add, together with the butter, the rosemary and lastly the hazelnuts.

Plin rosemary butter and hazelnuts step 2

step 2

Salt the water and throw immediately the agnolotti, they will be cooked in two minutes. Drain them and pour the butter into the larger pot, add the plins and mix them. Ready to be served!

Loading pic