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| Alternative names | Agnolotti piemontesi,agnolòt,agnellotti,langaroli,langheroli |
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| Type | Pasta |
| Place of origin | Italy |
| Region or state | Piedmont |
| Main ingredients | Pasta dough,beef,vegetables |
Agnolotti (Italian:[aɲɲoˈlɔtti];Piedmontese:agnolòt,Piedmontese:[aɲʊˈlɔt]), also known asagnolotti piemontesi, is a type ofstuffed pasta typical of thePiedmont region ofItaly, made with small pieces of flattened dough folded over a filling of roasted meat[1] or vegetables. Agnolotti can bedi magro ordi 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.Agnolottial plin are almost always stuffed with meat.[3]
According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual fromMontferrat who is said to be the inventor of the recipe.[2]
In theMontferrat region of Italy, located within Piedmont, a special version ofagnolotti is prepared with adonkey meat filling.[1]Robiola cheese is another popular ingredient in Piedmont.
Other variations:
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