↞ recipe box start page
Category: Pasta
Prep Time: Cook Time: Total Time:
1 package (9 ounces) BUITONI Reserva Refrigerated All Natural Wild Mushroom Agnolotti
4 ounces pancetta, thinly sliced and cut in matchsticks
1 tablespoon extra virgin olive oil
2 fresh garlic cloves, thinly sliced
2 tablespoons sliced fresh sage leaves
1/2 cup Pinot Grigio or dry white wine
1 cup chicken broth
2 tablespoons lemon juice
Sea salt and ground black pepper to taste
2 cups frisee lettuce
1 teaspoon finely chopped parsley
Boil 4 quarts water and cook agnolotti according to package directions.
Saute pancetta in oil in large skillet until golden. Add garlic and sage, and cook for 1 minute. Add white wine and cook for a few minutes to evaporate the alcohol. Add chicken broth and lemon juice, and cook for about 3 minutes or until slightly thickened. Season with sea salt and pepper.
Add cooked agnolotti and toss to coat with sauce. Place agnolotti on serving plates next to a mound of frisee. Pour the pan sauce over the pasta and the frisee. Sprinkle with chopped parsley.
Serving Size: 2 to 4
view more member recipes
WILD MUSHROOM AGNOLOTTI SALTIMBOCCA WITH PANCETTA, SAGE AND PINOT GRIGIO SAUCE

Prep Time: Cook Time: Total Time:
1 package (9 ounces) BUITONI Reserva Refrigerated All Natural Wild Mushroom Agnolotti
4 ounces pancetta, thinly sliced and cut in matchsticks
1 tablespoon extra virgin olive oil
2 fresh garlic cloves, thinly sliced
2 tablespoons sliced fresh sage leaves
1/2 cup Pinot Grigio or dry white wine
1 cup chicken broth
2 tablespoons lemon juice
Sea salt and ground black pepper to taste
2 cups frisee lettuce
1 teaspoon finely chopped parsley
Boil 4 quarts water and cook agnolotti according to package directions.
Saute pancetta in oil in large skillet until golden. Add garlic and sage, and cook for 1 minute. Add white wine and cook for a few minutes to evaporate the alcohol. Add chicken broth and lemon juice, and cook for about 3 minutes or until slightly thickened. Season with sea salt and pepper.
Add cooked agnolotti and toss to coat with sauce. Place agnolotti on serving plates next to a mound of frisee. Pour the pan sauce over the pasta and the frisee. Sprinkle with chopped parsley.
Serving Size: 2 to 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spaghetti With Pinot Grigio And Seafood
by sgre52160
1 lb spaghetti 1/4 cup olive oil 3 shallots, chopped (I used 1/2 small onion) 3 garlic cloves, minced 3/4 cup chopped oil-packed sun-dried tomatoes 1 1/2 cup Pinot Grigio or other dry white wine
by sgre52160
1 lb spaghetti 1/4 cup olive oil 3 shallots, chopped (I used 1/2 small onion) 3 garlic cloves, minced 3/4 cup chopped oil-packed sun-dried tomatoes 1 1/2 cup Pinot Grigio or other dry white wine
Baked Haddock In Pinot Grigio With Stuffed Tomatoes, Escarole And Rigatoni
by sgre52160
1 large piece of haddock for two (about 1 pound) 1 pint of grape tomatoes sliced or 4 plum tomatoes sliced Italian flavored breadcrumbs 1 teaspoon garlic powder 3/4 cup extra virgin olive oil plus
by sgre52160
1 large piece of haddock for two (about 1 pound) 1 pint of grape tomatoes sliced or 4 plum tomatoes sliced Italian flavored breadcrumbs 1 teaspoon garlic powder 3/4 cup extra virgin olive oil plus
Seafood Tostada Bites (pinot Grigio -collavini Villa Canlungo Black Label)
by ICOOK2
two 8-inch flour tortillas 1 cup vegetable oil 4 Tablespoons unsalted butter 1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise 24 shelled and deveined small shri
by ICOOK2
two 8-inch flour tortillas 1 cup vegetable oil 4 Tablespoons unsalted butter 1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise 24 shelled and deveined small shri
Chicken Saltimbocca With Mushroom Sauce
by sgre52160
1/2 cup flour 1/4 tsp salt 1/2 tsp pepper, divided 8 boneless skinless chicken thighs (2 pounds) 2 tbsp olive oil, divided 2 cups sliced fresh mushrooms 2 thin slices prosciutto or deli
by sgre52160
1/2 cup flour 1/4 tsp salt 1/2 tsp pepper, divided 8 boneless skinless chicken thighs (2 pounds) 2 tbsp olive oil, divided 2 cups sliced fresh mushrooms 2 thin slices prosciutto or deli
Greek Chicken Saltimbocca With Mushroom Sauce
by HappyCook80
Chicken Saltimbocca with Mushroom Sauce 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon pepper, divided 8 boneless skinless chicken thighs (2 pounds) 2 tablespoons olive oil, divided
by HappyCook80
Chicken Saltimbocca with Mushroom Sauce 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon pepper, divided 8 boneless skinless chicken thighs (2 pounds) 2 tablespoons olive oil, divided
view more member recipes
Recipe Quick Jump