Ingredients
600 gr. of agnolotti
300 gr. of potatoes
200 gr. of porcini mushrooms
a bunch of parsley
olive oil to taste
1 clove of garlic
parmesan to taste
salt to taste

Preparation
Cut the potatoes into thin strips. Fry the porcini mushrooms with olive oil and a clove of garlic,
after a few moments add the potatoes and cook for about two minutes, add two cherry tomatoes and cook for another three minutes.
Meanwhile, boil the agnolotti in salted water. Pour them into the ready sauce and sauté them with fresh parsley. Pour them hot with a sprinkling of flaked parmesan.