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| Alternative names | Piat d'angelòt, agnellotti, agnolòt, langaroli, langheroli |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Piedmont |
| Main ingredients | Pasta dough, beef, vegetables |
Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]; sg.: agnolotto) 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]
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]
The dish is not to be confused with Piacenza's stuffed pasta pockets called anolini.
- ^ De Vita, O.Z. (2009). Encyclopedia of Pasta. California Studies in Food and Culture. University of California Press. p. 31. ISBN 978-0-520-94471-8. Retrieved November 5, 2016.
- ^ Cite error: The named reference
:0was invoked but never defined (see the help page). - ^ Hildebrand, Caz; Kenedy, Jacob (2011). Géométrie de la pasta. Patrice Salsa (translation). Paris: Marabout. p. 20. ISBN 9782501072441. OCLC 762599005.
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