When they arrive, people have to pay an additional cost for electricity, running water etc. Besides clients will leave a bond (caution money) on their arrival and it will be given back on their departure.
AGNOLOTTI NEAPOLITAN STYLE - Pasta - Speciality from Naples
For 4-6 servings:
400 g agnolotti
For the filling
300 g ricotta cheese
2 eggs
1 large mozzarella
1 handful basil leaves
salt
pepper
For the sauce:
500 g tomato pulp
1 onion
a few basil leaves
300 g beef
red wine
extra-virgin olive oil
salt
pepper
Start preparing the filling by blending the ricotta in a bowl with the 2 eggs, the basil, the chopped mozzarella, a pinch of salt and a twist of freshly-ground pepper. To prepare the ... continue
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