Agnolini (Mantuan dialect:agnulìn oragnulì) is a type of egg-basedstuffed pasta originating in theprovince of Mantua, Italy. It is often eaten in soup or broth.
 | |
| Alternative names | Agnulìn,agnulì |
|---|---|
| Course | Pasta |
| Place of origin | Italy |
| Region or state | Province of Mantua,Lombardy |
| Serving temperature | Warm |
| Main ingredients | Stracotto withwhite wine,salamella,pancetta,eggs,nutmeg,breadcrumbs,pepper |
Agnolini's recipe was first published inL'arte di ben cucinare [it] (1662) byBartolomeo Stefani [it], a cook at the court of theGonzaga family.[1]
Agnolini is the main ingredient of soups of theMantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish onChristmas Eve, alongside other traditional Mantuan dishes such as theagnolini's soup,sorbir d'agnoli, with abundant addition ofParmesan cheese.Sorbir, to which red wine is added, generallyLambrusco, represents the opening of the Christmas lunch.[2]
Agnolini differ from the classic Emiliantortellini, to which they are similar, in their shape and ingredients for the pasta dough.[3]
See also
edit
References
edit- ^"Gli Aristopiatti, la nobiltà a tavola dai Gonzaga al Gattopardo".Corriere della Sera.
- ^"Ricetta Agnolini Mantovani".mantovanotizie.com. 18 December 2010.
- ^Istituto Carlo D'Arco per la storia di Mantova, ed. (1968).Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali (in Italian).
Bibliography
edit- Anon (1968). Istituto Carlo D'Arco per la storia di Mantova (ed.).Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali (in Italian).
