agnolotti in Vietnamese

danh từ số nhiều
món ăn gồm những miếng nhỏ làm bằng bột mì hình bán nguyệt nhồi với thịt phó và mộtsố thức khác và bịt lại ở mép.

Sentence patterns related to "agnolotti"

1. Agnolotti – The pasta above is the delicious Agnolotti

2. For the Agnolotti Filling: 1 tablespoon …

3. Agnolotti in Brodo di Parmigiano Reggiano (Agnolotti in Parmigiano Reggiano Broth) Recipe courtesy of Eataly

4. Drain Agnolotti and add to the pan

5. What does Agnolotti mean? Information and translations of Agnolotti in the most comprehensive dictionary definitions resource on the web.

6. And Agnolotti can be filled with anything

7. Drop Agnolotti in the pasta water and stir gently to prevent the Agnolotti from settling on the bottom and sticking

8. Definition of Agnolotti in the Definitions.net dictionary

9. I have a recipe for venison Agnolotti …

10. Bardo 'Hits' chevre agnolotti, bacon, corn, beet $14

11. Only Agnolotti are easier to make than ravioli

12. I very highly recommend the Buitoni Wild Mushroom Agnolotti

13. Scott and I absolutely love Buitoni Wild Mushroom Agnolotti

14. From ravioli to Agnolotti, and everything delicious in between

15. Agnolotti is the plural form of the Italian word agnolotto.

16. Place the Agnolotti on a baking sheet dusted with flour

17. Place the Agnolotti on the prepared baking sheet, spaced apart

18. To be Agnolotti, the filling MUST be roast beef and …

19. Cook the pasta until the Agnolotti float to the surface

20. Add the Agnolotti, being careful not to crowd the pot

21. Definition of Agnolotti : pasta in the form of semicircular cases containing a filling (as of meat, cheese, or vegetables) Examples of Agnolotti in a Sentence Recent Examples on the Web Its regular menu …

22. Drop the Agnolotti into the boiling water and simmer rapidly until tender

23. Add the Agnolotti to the water and cook until tender, about 4 …

24. This recipe (Swiss Chard Agnolotti in Brown Butter) is on the blog - theitaliandishblo

25. Working in batches, add the Agnolotti to the boiling water and boil for 2 minutes

26. I hope this little video shows you how easy Agnolotti is to assemble

27. Agnolotti are like ravioli’s smaller, squarer cousin, easier to fill and cut out

28. The Piedmont region of Italy is well known for their many Agnolotti recipes

29. Serve the Agnolotti topped with the warm meat sauce and sprinkled with Parmigiano-Reggiano.

30. This Agnolotti del plin recipe hails from Piedmont and is a dish often served on special occasions

31. Agnolotti is a stuffed pasta, very similar to ravioli, but with a slightly different shape

32. Agnolotti or Agnolotti del plin, angiolino (angelòt) or even ravioli (agnolòt or gnolòt in Piedmontese dialect) are stuffed pasta from Piedmont, a region in northwest Italy near the French border

33. Agnolotti, pronounced something like an-yo-LOAT-ee, is one of the many Italian filled pastas

34. For the Agnolotti Dough: 3 cups all-purpose flour 3 whole large eggs, plus 3 egg yolks

35. Agnolotti pasta is a type of pasta normally stuffed, roughly similar in size to ravioli and tortellini

36. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, …

37. Agnolotti This ravioli-like stuffed pasta is filled with a mix of chicken, spinach, mushrooms, and garlic.

38. Today the pasta is becoming increasingly more popular in the US, with numerous famous chefs suggesting Agnolotti …

39. Tortellini, Cappelletti, Agnolotti, Casoncello Print Email Egg pasta is rolled, stuffed, and pinched to create these elegant specialties

40. Agnolotti is like a very close cousin of ravioli…a delicious pillow of pasta filled with all kinds of wonderful things…cheese, meat, or in the case of those Agnolotti up there, butternut squash and parmesan cheese and (I’m not kidding) teeny bits of amaretti cookies

41. To finish the dish, drop the Agnolotti in a large pot of boiling water well-seasoned with salt

42. Separate the individual Agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you

43. Agnolotti, I would expect them to know, is a very specific type of ravioli originating in the Pietmont region

44. Agnolotti is one of our favorite pasta shapes because the little pockets created from pinching the dough catch the sauce

45. ‘The Agnolotti ($10, a kind of large ravioli), which was firm, filled with ricotta and served with a rose sauce, bore the slightly imperfect shape that indicates they were handmade.’ ‘The homemade Agnolotti - La Tavola's take are round ravioli-type filled pasta, about four centimetres across - were lovely.’

46. ‘The Agnolotti ($10, a kind of large ravioli), which was firm, filled with ricotta and served with a rose sauce, bore the slightly imperfect shape that indicates they were handmade.’ ‘The homemade Agnolotti - La Tavola's take are round ravioli-type filled pasta, about four centimetres across - were lovely.’

47. 93 year old Ida makes Agnolotti al Plin in this episode; these are tiny, meat filled ravioli from Piemonte in northern Italy

48. Easier to make than its fiddly relatives ravioli and tortellini, Agnolotti are small parcels made by piping dots of filling and folding and pinching it to seal

49. An iconic dish from Piemonte, Agnolotti del plin gets its name from the regional dialect for “pinch,” which is how you made the pasta

50. Agnolotti are stuffed pasta filled with a “farce”—or filling—that can be made of cheese, meat, fish, or a combination of those ingredients