Agnolotti Butter and Sage

Descrizione

Agnolotti are a typical first course of Piedmontese cuisine, classic in the Monferrato area and the provinces of Alessandria, Turin and Asti, but now widespread throughout the region.

Their origin is linked to the daily life of the peasant families who worked the Piedmont countryside. The women, in fact, prepared this pasta by hand which they then stuffed with leftover meat from the previous days.

In each area the recipe for agnolotti is different; both for the rabbit, beef and pork filling, and for the garnish.

In fact, agnolotti can be seasoned with roast sauce, meat broth or Piedmontese ragù, although nowadays a simpler seasoning based on butter and sage is preferred.