"Easter lamb." A Sicilian sweet pastry stuffed with a citron-flavoured paste. More commonly roast lamb served at Easter.
"Priests' caps." Agnolotti are ravioli-like, crescent-shaped small turnovers or envelopes of pasta or squares with ruffled edges, particularly popular in Piedmont. They are usually filled with ricotta cheese and spinach. If they are stuffed with meat, they are usually served with tomato and basil sauce or melted butter. They are frequently made on Mondays to use up the remains of what was eaten on Sunday.
Small pasta squares, usually with a serrated edge, from Tuscany, generally with a filling of veal brains, greens such as spinach or chard and bound with Ricotta.
A version of agnolotti from Sicily made with a filling of minced (US: ground) pork and ricotta and served with a ragù of sausage and pork rind.
Agnoli or sorbir d'agnoli is a dish from Mantua in Lombardy. Historically this was little 'hats' of pasta similar to tortellini with a stuffing of minced capon flavoured with spices such as cinnamon and cloves, enriched with cheese, eggs and bone marrow. Today the capon is likely to be replaced with chicken or even beef. Either way it should be served with a broth of whatever meat is used.
A dish from Piedmont consisting of agnoli, little hats of pasta similar to tortellini, with a filling of minced leeks and mostardella, a salami.
A dish from Piedmont consisting of agnoli, little hats of pasta similar to tortellini, with a filling of minced leeks and mostardella, a salami.
Small oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.
