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Agnolotti pavesi

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Agnolotti pavesi
Homemade agnolotti pavesi
Alternative namesAgnolot, agnulot (Lombard)
TypePasta
Place of originItaly
Region or stateOltrepò Pavese (historical region), Lombardy
Serving temperatureHot or warm
Main ingredientsEgg-based pasta dough, Pavese stew

Agnolotti pavesi (Italian: [aɲɲoˈlɔtti paˈveːzi]; sg.: agnolotto pavese; Lombard: agnolot or agnulot[1]) is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of the Oltrepò Pavese, an area of the province of Pavia, in the Lombardy region of Italy.[1] Agnolotti pavesi can be served dry, with a sauce based on Pavese stew,[2] or in goose broth.[3][4]

Characteristics

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A plate of dry agnolotti pavesi, with a Pavese stew-based sauce

The filling of the agnolotti pavesi is based on Pavese stew.[1] The recipe for this stuffed egg-based pasta is characterized by influences from Piedmontese and Piacentino cuisine, characteristics of areas that border the Oltrepò Pavese.[5] The shape of the pasta was based on the Piedmontese agnolotti, and the filling of Pavese stew is based on stracotto alla piacentina, which is the filling for Piacentino anolini.[6] Piedmontese agnolotti, in particular, differ from the agnolotti pavesi due to the filling, which is instead based on roast meat.[7] Agnolotti pavesi is a typical dish of the Christmas tradition,[8] and are consumed during celebrations and important occasions.[9]

Preparation

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A plate of agnolotti pavesi in goose broth

Agnolotti pavesi are prepared by immersion in boiling water. Agnolotti pavesi can be served dry, with a sauce based on Pavese stew,[2] or in goose broth.[3][4] In both cases they may be topped with Parmesan cheese, but no cheese is contained within agnolotti pavesi.

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The agnolotto pavese which achieved the world record for its weight (148 kilograms or 326 pounds) was made in Fortunago in 2015.[9] A charity competition, called Palio dell'Agnolotto, is organized in the Oltrepò Pavese, where local restaurants and agritourisms compete in the preparation of the agnolotti pavesi with the aim of winning the event after judges vote, which rewards the three best agnolotti pavesi and awards the special prize for the best plating.[9][10]

See also

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References

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  1. ^ a b c "Agnolotti Cavour" (in Italian). 2 January 2016. Retrieved 9 December 2023.
  2. ^ a b "Agnolotto dell'Oltrpò Pavese al ripieno di stufato" (in Italian). Ordine Ristoratori Professionisti Italiani. Archived from the original on 20 March 2015. Retrieved 10 January 2018.
  3. ^ a b Viaggio tra i sapori della Lombardia (in Italian). Regione Lombardia. 2014. Retrieved 10 January 2018.
  4. ^ a b "Agnolotti pavesi" (in Italian). 3 June 2013. Retrieved 10 December 2023.
  5. ^ "Agnolotti pavesi" (in Italian). 3 June 2013. Retrieved 9 December 2023.
  6. ^ "BBQ4All Magazine numero 51 - Marzo 2023" (in Italian). 24 March 2023. Retrieved 9 December 2023.
  7. ^ "Agnolotti: la ricetta della pasta ripiena tipica piemontese" (in Italian). Retrieved 10 December 2023.
  8. ^ "Non solo agnolotti sulla tavola di Natale". La Repubblica. 24 December 2013. Retrieved 10 January 2018.
  9. ^ a b c "Agnolotti pavesi: cosa sono e dove mangiare i migliori" (in Italian). 30 January 2023. Retrieved 10 December 2023.
  10. ^ "Nell'Oltrepò si sfidano gli agnolotti" (in Italian). Retrieved 10 December 2023.
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