Stuffed pasta, typical of Lombard cuisine, in particular Mantuan (not to be confused with the "anolini" from Parma, also different in shape). Agnolini are obtained by folding a square ofstuffed pasta into a triangle and then joining the two ends of the base around the index finger, so that a hole is formed in the middle. The classic filling is made from minced beef stew mixed with salamelle, eggs, and grated Parmigiano Reggiano.
Recipes made in Italy by Italians in Italian. Translated for You with Love