| Agnolini | |
| Alternate Name: | Italian: Agnulìn, Italian: agnulì |
| Country: | Italy |
| Region: | Province of Mantua, Lombardy |
| Course: | Pasta |
| Served: | Warm |
| Main Ingredient: | Italian: Stracotto with white wine, Italian: salamella, pancetta, eggs, nutmeg, breadcrumbs, pepper |
Italian: Agnolini (Mantuan dialect: Italian: agnulìn or Italian: agnulì) are a type of egg-based stuffed pasta originating in the province of Mantua, Italy. They are often eaten in soup or broth.
Italian: Agnolini's recipe was first published in (1662) by, a cook at the court of the Gonzaga family.[1] The recipe was passed down generationally by Mantuan families.
Italian: Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the Italian: agnolini's soup, Italian: sorbir d'agnoli, with abundant addition of Parmesan cheese. Italian: Sorbir, to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch.[2]
Italian: Agnolini differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough.[3]