Agnolotti

Agnolotti: A Delicious Italian Pasta Pocket

Agnolotti is a type of pasta that originated in the Piedmont region of Italy. It is a small, crescent-shaped pasta filled with a variety of savory ingredients such as meat, cheese, and vegetables. In this article, we will explore the history and recipe of agnolotti, as well as provide tips for making it at home.

The History of Agnolotti

The origin of agnolotti can be traced back to the small town of Monferrato in the Piedmont region of Italy. It is said that the dish was invented by a group of nuns who were inspired by a local legend about a poor farmer who had nothing to feed his family except for some scraps of meat. The nuns took the scraps of meat and combined them with other ingredients to create the filling for the agnolotti.

Over time, the dish became popular in the Piedmont region and eventually spread throughout Italy. Today, agnolotti can be found in many Italian restaurants and is a favorite among pasta lovers.

The Recipe for Agnolotti

Making agnolotti at home may seem like a daunting task, but with a little practice, it can be a fun and rewarding experience. This recipe serves four people.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 pound ground beef or pork
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh thyme
• 2 cloves garlic, minced
• Salt and pepper
• 2 tablespoons butter
• 1/2 cup chicken or beef broth
• Grated Parmesan cheese for serving

Instructions:

1. In a large bowl, combine the flour, eggs, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for about 30 minutes.
4. In a separate bowl, combine the ground beef or pork, Parmesan cheese, herbs, garlic, salt, and pepper. Mix well.
5. Roll out the dough into thin sheets using a pasta roller or a rolling pin.
6. Using a round cookie cutter or a knife, cut the dough into circles about 2 inches in diameter.
7. Place a small amount of the meat filling in the center of each circle.
8. Fold the circle in half to form a crescent shape and press the edges together to seal the agnolotti.
9. Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-5 minutes or until they float to the surface.
10. In a separate pan, melt the butter over medium heat. Add the chicken or beef broth and stir until heated through.
11. Serve the agnolotti with the butter and broth sauce, and sprinkle with grated Parmesan cheese.

Tips for Making the Best Agnolotti

• Use a pasta roller to make the dough thin and even.
• Make sure the filling is not too wet, or it may leak out of the agnolotti.
• Don’t overfill the agnolotti, as it may make them harder to seal.
• Experiment with different fillings, such as spinach and ricotta or butternut squash and sage.
• If you don’t have a cookie cutter, you can use a small glass or a knife to cut the circles