Agnolotti
Italian meat-filled pasta
From Wikipedia, the free encyclopedia
Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]), also known as agnolotti piemontesi, is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat[1] or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.[2]
 | |
| Alternative names | Agnolotti piemontesi, agnolòt, agnellotti, langaroli, langheroli |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Piedmont |
| Main ingredients | Pasta dough, beef, vegetables |
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.[3]
History
According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe.[2]
Variations
In the historical Montferrat region of Italy, located within Piedmont, a special version of agnolotti is prepared with a donkey meat filling.[1] Robiola cheese is another popular ingredient in Piedmont.
Other variations:
