Fresh pasta

Agnolotti

Agnolotti

Agnolotti Piedmont feast

Agnolotti, a traditional northern dish and therefore also called ” agnolotti of Piedmont “, a tasty recipe that goes back as far as the Middle Ages. A fresh pasta wrap is the base, with different recipes for the fillings depending on the location, but all agreeing with the basic ingredients: pork and / or veal, a small cabbage, garlic, rosemary, Parmesan cheese, salt and pepper.

According to legend, a French chef invented agnolotti during a siege of Turin. He would cook with the most diverse leftovers closing them, once chopped, in a square of fresh pasta (having plenty of flour). Under the common name of “ravioli” they are already found in the twelfth century, in a deed, and later even in Boccaccio’s Decameron. The root of the true story above is the need not to waste anything typical of the Italian “poor” tradition of recycling.

The recipe of Piedmont agnolotti is more a ritual than a culinary art, it is an idea which alone can create the atmosphere of the festivities: in Piedmont, agnolotti (fresh possibly) rhymes with Christmas, occasions of celebrations and gifts. Note as well that together with the agnolotti recipe of Piedmont there is a Tuscan variant (the Florentine – style recipe of agnolotti).

 

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