| Agonolotti Piedmontese Agonolotti del Phin |
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| Origin/Meaning: |  |
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| Agonolotti Piedmontese Agnolotti del Phin Agnolotti are from Piedmont but can be found in other parts of Italy. Agnolotti are also known as Agnulot, Agnolotti col plin (plin coming from the the type of cutter they are cut with) Langaroli and langherili in the Lange. In Tuscany agnellotti. |
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| The dough is made of wheat flour and eggs. The classic filling in Piedmontese pasta calls for mixed meats (roasted meats or stews), usually veal and pork or occasionally donkey meat, other ingredients vary from place to place. Agnolotti are served with meat sauces or juices of the stew the fillings were made from. | |||||||||||||
| Notes: | |||||||||||||
| I have made these by hand as suggested above and have to say that they it is very special and delicious way of serving them | |||||||||||||
Questions? E-Mail Me: bill.rubino@gmail.com |
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