Not that we don’t fully support a good chip n’ dip moment for dinner (shoutout to our mezze plate fans!), but this pasta-fied spin on the classic feels a bit more like a complete meal.
You’ve got your spinach and cheese-stuffed agnolotti, a decadent artichoke + spinach Gruyère fondue to (lovingly) smother them in, and breadcrumbs to add on top for a little crackly crunch. Plus a little salad and a hunk of focaccia? It’s the complete package, Fam.
What’s in your bag:
- Deano’s spinach florentine agnolotti
- Artichoke + Gruyère fondue with spinach + cherry tomatoes
- Lemon breadcrumbs
- Little Leaf greens with shaved veggies
- Peppercorn dressing
- Rosemary focaccia
- Shredded smoked chicken (if you ordered it!)
What you’ll need from home:
- Large pot
- Small saucepan
- Mixing bowl
- Salt + pepper
Total prep time: 10 minutes
The Agnolotti + Sauce
- Put a large pot of salted water on to boil.
- Once your water is boiling, cook those agnolotti for about three minutes only! When they rise to the top, they’re done! Be sure to reserve a quarter cup of pasta water.
- While you wait for them to cook, pour the artichoke dip fondue into a saucepan and warm it over medium heat until it simmers. If you ordered the chicken, you can add that to your sauce and heat both together.
- When the agnolotti are floating happily at the top, strain and add them to the warmed artichoke fondue.
- Add a splash of your pasta water to the fondue if it seems a little thick.
- Stir to evenly coat the agnolotti.
- Throw the salad in a mixing bowl.
- Add the peppercorn dressing, season with s+p and mix mix mix!
- Just toast it up in the toaster oven!
Plate up the sauce-y agnolotti, salad, and focaccia. Don’t forget to sprinkle some lemon-y breadcrumbs over the pasta for a real textural treat.
That’s it! Dinner solved, dinner served. #weareWECO