Agnolla is a noun that refers to a traditional Italian pasta dish commonly found in the regions of Liguria and Piedmont. This culinary term is specifically used to describe a type of stuffed pasta typically made by folding squares of fresh pasta into triangular pockets and filling them with a mixture of vegetables, herbs, and cheese. Agnolla is characterized by its delicate flavor and tender texture.
The fillings for agnolla can vary depending on the regional and seasonal ingredients available. Common ingredients used in the stuffing include spinach, ricotta cheese, Parmesan cheese, garlic, and nutmeg. The pasta pockets are meticulously sealed to ensure that the filling remains intact during the cooking process.
Agnolla is traditionally served with a light sauce, often made with butter, sage, and Parmesan cheese, which perfectly complements the flavors of the delicate pasta pockets. This dish is commonly enjoyed as a starter or as part of a larger meal, adding a touch of elegance to any dining experience.
The word agnolla can also refer to the pasta pockets themselves, as they are distinct from other types of stuffed pasta in terms of shape and preparation method. The traditional preparation of agnolla requires skill and precision, as the pasta dough must be rolled out thinly and the pockets carefully formed to maintain their integrity while cooking.
In summary, agnolla is a delightful Italian dish consisting of stuffed pasta pockets that are carefully folded and filled with a variety of flavorful ingredients.
