agnolotti


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a·gno·lot·ti

 (ăn′yə-lŏt′ē)
n.
Pasta that is rolled into thin sheets, folded over meat, cheese, or other filling, and cut into small semicircles or squares.

[Italian, pl. of agnolotto, probably from alteration of diminutive of dialectal Italian agneli, alteration of anegli, variant of Italian anelli, plural of anello, ring (from the metal ring used to cut the pasta ), from Old Italian, from Latin ānellus, diminutive of ānus, ring.]
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They also like continental food such as risotto, agnolotti verdi with sea bass, wild mushrooms with noodles and focaccia.
In 600-gram Big Pack polybags are four other regional pastas: Tortelloni with Mushrooms (Emilia), Agnolotti with Cream Sauce (Piedmont), Cappeletti with Cheese (Romagna) and Ravioli with Pesto (Genoa).
Guests can already experience a few dishes that reflect his original style: Smoked Albacore Sashimi Style, House-Made Agnolotti of Wild Mushroom with Basil and Italian Parsley Emulsion, Spotted Skatewing with Crushed Fingerlings, Young Artichokes, Tomato and Kalamata Vinaigrette and "Surf and Turf" of Butter Poached Maine Lobster and Slow-Braised Beef Cheek with Seasonal Vegetables and Black Truffle Sauce.
The editors of Wine Enthusiast Magazine highlight The Marc Restaurant's delicious Red Boar Farms Pork Belly served with heirloom beet agnolotti, local aged balsamic, lettuce and compressed pear, balanced with Walla Walla Valley's Garrison Creek Cellars 2009 Tempranillo as the restaurant's standout offering.
The pair then move on to discuss an Israeli couscous stained red with beet juice, gnocchi with dehydrated chard, and chanterelle agnolotti garnished with chocolate crumbles--all the while considering weather, produce availability, and the price of microgreens.
Dish of the year: Chestnut-stuffed agnolotti and aged parmesan with veal sweetbreads and roasted fennel.
The three-course themed dinner menu will include a beet salad and beet agnolotti with a choice entree of either "The Dark Forest" charred beef with wild mushrooms and forbidden rice or "The Dark Sea" with black garlic pasta, mussels and smoked broth.
Ricotta agnolotti topped with a savory granola, and cardamom-scented crepes filled with roasted vegetables: Luxurious Willamette Valley dining is indeed available for vegetarians at chef Allen Routt's Oregon wine country retreat.
The nearby Villa Contessa Rosa restaurant is a fine place to stop off for lunch and the agnolotti, a ravioli-like pasta filled with meat and red wine sauce, has to be tried.
The finest dining is downtown: at the newly relocated Desert: Bistro $$$$; 36 South 100 West: 423/259-0756), where local, organic: ingredients turn into creative: dishes like bacon-wrapped smoked I elk tenderloin and handmade: agnolotti pasta with mushrooms.