Agnolotti facts for kids
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| Alternative names | piat d'angelòt, agnellotti, agnolòt, langaroli, langheroli |
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| Type | Ravioli |
| Course | primo piatto |
| Place of origin | Italy |
| Region or state | Piedmont |
| Created by | Angiolino del Montferrato |
| Main ingredients | Pasta dough, beef, vegetables |
Agnolotti (say "ahn-yoh-LOT-tee") is a special type of pasta from the Piedmont region in Italy. It's made from small, flat pieces of pasta dough. These are folded over a tasty filling, which can be roasted meat or vegetables. The word Agnolotti is the plural of agnolotto.
Legend says the name comes from a cook named Angiolino, or "Angelot." He was from Montferrat and is believed to have invented this delicious recipe! Agnolotti can be called di magro (meaning "lean") if they have a vegetable filling. If they have a meat filling, they are called di grasso (meaning "fat").
Contents
What are Agnolotti?
Agnolotti are a traditional Italian pasta, similar to ravioli. While their first shapes were semi-circular, today they are usually square. Each side is about one or two inches long.
Agnolotti al Plin
There is also a smaller, rectangular version called agnolotti al plin. The word plin means "a pinch" in the local language. This is because you pinch the pasta with your thumb and finger between each little mound of filling. This pinching action helps to close and seal the pasta packets. Agnolotti al plin almost always have a meat filling.
One traditional way to serve agnolotti del plin is quite unique. After boiling, they are sometimes placed onto a napkin and served without any sauce. This reminds people of how farmers used to carry their food wrapped in napkins to eat during their workday.
How Agnolotti are Served
Agnolotti are cooked by dropping them into boiling water. They are often served simply. A common way is with beef broth and a little melted butter. Another popular choice is a fresh sage and melted butter sauce. These simple sauces are used so that the delicious flavors inside the agnolotti pockets can really shine.
You can also top agnolotti with Parmigiano-Reggiano cheese. However, there is no cheese inside the agnolotti themselves. This dish is strongly connected to the Piedmont region of Italy. It's important not to confuse agnolotti with anolini, which are stuffed pasta pockets from Piacenza.
Special Agnolotti Fillings
In the Montferrat region of Italy, which is part of Piedmont, there's a special kind of agnolotti. These are filled with meat from donkeys. Robiola cheese is another popular ingredient used in Piedmont, though not typically inside agnolotti.
See also
In Spanish: Agnolotti para niños
