Osteria Vecchia Fornio
This ancient brik contruction located in the heart of the countryside on the hills around Fidenza: has existed since the Twenties. The cuisine is traditional with some modern and original dishes.

The recipe:
Agnolotti (home-made
pasta rounds with filling)

Ingredients
Filling:
ricotta (cottage cheese), stracchino (very soft cheese), grated Parmigiano-Reggiano, a handful of grated bread, egg-yolks, salt.
Fondue:
milk, Fontina (fondant cheese), salt, 1 tbsp. flour.


Preparation
Prepare the pasta-dough, cut some large and flat strips of it into squares and fill them with the cheese paste to form the traditional agnolotti. Let them boil in salted water before sauting in a pan with the cheese fondue, a handful of Parmigiano-Reggiano and some small cubes of stewed courgettes.