| 释义 |
agnolotti, n. pl.|ˌæɲəˈlɒtɪ|
[a. It., pl. of agnolotto, prob. related to agnellotto stuffed meat dumpling, f. agnello lamb.
An alternative etymology, from anello ‘ring’, has been suggested by some commentators (see S. Battaglia Grande Dizionario della Lingua Italiana I. (1961)).]
A variety of pasta in the shape of small half-moons or squares, filled with minced meat, and served either in broth or with a sauce. Cf. ravioli n. pl., tortellini n. pl.
1953M. La Rosa tr. A. Boni's Talisman Italian Cook Bk. ix. 145 (heading) Agnolotti or ravioli. 1954E. David Italian Food 96 There is great rivalry between the different provinces of central and northern Italy as to the merits of their respective traditional stuffings for tortellini, agnolotti, anolini, ravioli and the rest. 1970Simon & Howe Dict. Gastron. 14/1 Stuffed pasta should only be called ravioli when it is stuffed with eggs, ricotta and other cheeses. When the small squares of pasta are stuffed with any of the meat fillings,..they should be called agnolotti. 1992Gourmet Feb. 156/2 Not only can the restaurant turn out..fettuccine, broad pappardelle, ravioli and agnolotti—but it can also produce round pasta. |