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Agnolotti (; , ), also known as ''agnolotti piemontesi'', is a type of stuffed pasta typical of the 
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.
Piedmont
Piedmont ( ; ; ) is one of the 20 regions of Italy, located in the northwest Italy, Northwest of the country. It borders the Liguria region to the south, the Lombardy and Emilia-Romagna regions to the east, and the Aosta Valley region to the ...
region of Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...
, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat.
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.
History
According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual fromMontferrat
Montferrat ( , ; ; , ; ) is a historical region of Piedmont, in northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Province of Alessandria, Alessandria and Province of Asti, Asti. Montferrat ...
who is said to be the inventor of the recipe.
Variations
In theMontferrat
Montferrat ( , ; ; , ; ) is a historical region of Piedmont, in northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Province of Alessandria, Alessandria and Province of Asti, Asti. Montferrat ...
region of Italy, located within Piedmont, a special version of ''agnolotti'' is prepared with a donkey meat filling. Robiola cheese is another popular ingredient in Piedmont.
Other variations:
* ''Agnolotti al sugo di brasato''
* ''Agnolotti del plin''
* ''Agnolotti di magro''
* ''Agnolotti del plin al sugo di arrosto''
* ''Agnolotti di pesce spada''
* ''Agnolotti con ripieno di coniglio alla crema di porcini''
* ''Agnolotti ripieni di salsiccia e radicchio''
See also
* Piedmontese cuisine *List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ...
* List of dumplings
This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or pota ...
* '' Agnolotti pavesi''
References
External links
* {{Pasta Cuisine of Piedmont Italian dumplings Types of pasta Stuffed dishes Italian meat dishes Italian pasta dishes