Agnolotti (; pms, agnolòt ) is a type of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

typical of the

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

region of

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...

, made with small pieces of flattened

dough, folded over a filling of roasted meat or vegetables. ''Agnolotti'' is the plural form of the Italian word ''agnolotto''. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from

Montferrat Montferrat (, ; it, Monferrato ; pms, Monfrà , locally ; la, Mons Ferratus) is part of the region of Piedmont in northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Province of Alessandria, ...

who is said to be the inventor of the recipe. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat.

Overview

Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ''al plin''. ''Plin'' means "a pinch", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ''Agnolotti'' ''al plin'' are almost always stuffed with meat. One of the traditional ways to serve ''agnolotti del plin'' is to dump them onto a napkin after draining the pasta water and serve them dry with no condiment; this is reminiscent of the habit of farmers to bring food wrapped in napkins to consume during the workday. Agnolotti are prepared by immersion in boiling water. Typically, they are dressed with beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavours in the agnolotti pockets. In both cases they may be topped with Parmigiano-Reggiano cheese, but no cheese is contained within agnolotti. The dish is associated with

and is not to be confused with

Piacenza Piacenza (; egl, label= Piacentino, Piaṡëinsa ; ) is a city and in the Emilia-Romagna region of northern Italy, and the capital of the eponymous province. As of 2022, Piacenza is the ninth largest city in the region by population, with over ...

's stuffed pasta pockets called ''anolini''. In the Monferrato region of Italy, located within Piedmont, a special version of agnolotti is filled with

donkey meat The domestic donkey is a hoofed mammal in the family Equidae, the same family as the horse. It derives from the African wild ass, ''Equus africanus'', and may be classified either as a subspecies thereof, ''Equus africanus asinus'', or as a ...

Robiola Robiola is an Italian soft- ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in t ...

cheese is another popular ingredient in Piedmont.

References

External links

* {{Pasta Cuisine of Piedmont Dumplings Types of pasta Stuffed dishes Meat dishes

Overview

See also

References

External links