Agnolotti-Technically these square shaped Piedmontese pasta are usually filled with meat or vegetable stuffing, typically served in a broth, or with cheese and sage. Ricotta and spinach would be considered ravioli, but I have a strange affinity to things from Piedmonte, like this pasta and krumiri biscotti? (that’s for another post!). In any case, these hand cut stuffed pillows were just delicious with a simple tomato sauce, topped with parmigiano Reggiano and basil.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Wow! You’re inspiring me to try this. My Mom made homemade Perogi for my son since he was a tot and he loved eating Baba’s cooking. I know Perogi is a Ukrainian dish but it’s not far from Agnolotti. Anyway, my Mom has given up making homemade Perogi because her arthritis is too painful to allow her to knead the dough with her hands. This will more than suffice. Cool post dude.
Norbert, thanks for your following, try Maultaschen…German Agnolotti…Pierogi’s my Uncle loved them..and well….who doesn’t??