Agnolini
Agnolini from Mantua, Lombardy
Alternative namesAgnulìn, agnulì
CoursePasta
Place of originItaly
Region or stateProvince of Mantua, Lombardy
Serving temperatureWarm
Main ingredientsStracotto with white wine, salamella, pancetta, eggs, nutmeg, breadcrumbs, salt, pepper
L'arte di ben cucinare book by Bartolomeo Stefani, 1662

Agnolini are a type of egg-based stuffed pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called agnulìn or agnulì) and are oftentimes eaten in soup or broth.

The recipe for Agnolotti was first published in 1662 by Bartolomeo Stefani, a cook at the court of the Gonzaga family, in his book The art of cooking well.[1] Agnolini's recipe is passed down from generation to generation by Mantuan families.

Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. According to Mantuan tradition during Christmas Eve chicken broth with the Agnolini alongside other traditional Mantuan dishes such as the Agnolini's soup Sorbir d'agnoli, with abundant addition of Parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch.[2]

Agnolini differ from the classic Emilian tortellini, to which they are similar, due to differences in the ingredients needed for the pasta dough, as well as in shape.[3]

See also


References

  1. ↑ "Gli Aristopiatti, la nobiltà a tavola dai Gonzaga al Gattopardo". Corriere della Sera.
  2. ↑ "Ricetta Agnolini Mantovani". mantovanotizie.com. 18 December 2010.
  3. ↑ 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


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