Pasta Shapes 101: Agnolini Mantovani
Historical Roots and Heritage
Agnolini Mantovani, a beloved dish from Mantua, Italy, holds a rich culinary history dating back centuries. This specialty encapsulates the region’s gastronomic heritage, showcasing a blend of tradition and innovation.
Development and Evolution
Over time, Agnolini Mantovani has evolved while staying true to its roots. These small, delicate pasta parcels are traditionally filled with a savory mixture of meats, Parmesan cheese, and spices. The dish’s evolution reflects Mantua’s culinary prowess and its dedication to preserving authentic flavors.
Variants and Regional Influences
Variations of Agnolini Mantovani may feature different fillings or broths based on local preferences. Some versions incorporate veal or chicken into the filling, adding depth to the dish. Herbs like sage or rosemary might be used to enhance the flavor profile, showcasing regional influences and creativity.
Pairing with Pasta Sauces
Agnolini Mantovani pairs beautifully with light, buttery sauces that complement its delicate flavors. Simple sauces like sage and butter or a light tomato sauce allow the filled pasta to shine. The sauce should enhance, not overpower, the nuanced taste of Agnolini Mantovani.
Celebrating Mantuan Cuisine
In conclusion, Agnolini Mantovani is a celebration of Mantuan cuisine—a culinary journey that highlights tradition, flavor, and craftsmanship. This dish continues to captivate food enthusiasts with its timeless appeal and authentic taste.
Discover the art of Agnolini Mantovani and savor the essence of Mantua’s culinary heritage in every bite. Whether enjoyed at home or experienced in a quaint trattoria, this dish invites you to indulge in the flavors of Italy’s historic heartland.
Pasta Shapes 101: Agnolini Mantovani
Ingredients
For the Dough
- 300 gram Flour 00
- 3 large Eggs
- pinch Sea Salt optional
For the Filling
- 200 gram Beef ground
- 100 gram Pork ground
- 50 gram Parmigiano Reggiano grated
- 1 small Onion finely chopped
- 1 piece Garlic Clove minced
- t.t Sea Salt
- t.t Black Pepper coarsely ground
- Olive Oil Extra Virgin
Instructions
Prepare the Agnolini Pasta Dough:
- On a clean work surface, mound the flour and make a well in the center.
- Crack the eggs into the well and add a pinch of salt (optional).
- Gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes,
Make the Filling:
- In a pan, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the ground beef and pork to the skillet. Cook until browned.
- Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and let the filling cool.
Roll out the Pasta Dough and fill the Agnolini:
- Divide the rested dough into smaller portions.
- Roll out each portion thinly with a pasta machine or rolling pin.
- Place small teaspoons of the filling along the dough, leaving space between each.
- Fold the dough over the filling and press around each mound to seal.
- Use a knife or pastry cutter to cut out individual agnolini.
Cook the Agnolini:
- Bring a large pot of salted water to a boil.
- Carefully drop in the Agnolini and cook until they float to the surface, about 2-3 minutes.
- Remove the cooked Agnolini with a slotted spoon and set aside.
Serve the Agnolini Mantovani:
- Serve immediately with you choice of Pasta Sauce or in a Brodo (broth).
- Garnish with herbs and Parmigiano Reggiano (optional). Buon appetito!