agnolottin.

Brit.

/ˌanjəˈlɒti/, U.S.

/ˌænjəˈlɑdi/

Origin: A borrowing from Italian. Etymons: Italian agnolotti, agnolotto.

Etymology: < Italian agnolotti, plural of agnolotto (1908; a1646 as †agnellotto ), probably < anello ring ( < classical Latin ānellus : see aneus n.) + -otto -ot suffix, perhaps with allusion to the shape given to this variety of pasta in some regions by wrapping each piece around a finger.For what is apparently an earlier parallel formation in Italian with a different diminutive suffix (-ino -ine suffix⁴) compare anolini , plural (1546; 1570 or earlier as †annolini ; a1646 as †agnolini ). An alternative theory identifies the first element of Italian agnolotti as agnello lamb (a1294; < classical Latin agnellus small lamb < agnus lamb (see Agnus Dei n.) + -ellus-ellus suffix), but this does not appear to be well supported by the earliest evidence in Italian. For further discussion, see M. Cortelazzo & P. Zolli Dizionario etimologico della lingua italiana (ed. 2, 1999) at agnolòtto.

With plural and singular agreement. 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., tortellini n.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pasta > [noun] > pasta dishes

ravioli1760

pasta1840

agnolotti1841

lasagne1845

macaroni and cheese1846

macaroni cheese1877

mostaccioli1904

spaghetti Bolognese1906

Tetrazzini1920

cannelloni1937

tortellini1937

manicotti1941

spaghetti alla carbonara1954

spaghetti carbonara1955

carbonara1962

panzerotto1967

spag bol1970

radiatore1986

1841 tr. ‘Valery’ Italy & its Comforts xxiii. 259 Agnolotti [Fr. les agnolotti, rissoles] and tagliarini, kinds of patties, make very agreeable soups.

1903 N. Newnham-Davies & A. Bastard Gourmet's Guide to Europe ix. 158 The delicate envelopes of paste containing forcemeat..are Ravioli both at Genoa and Florence, but at Bologna they are Capeletti, and at Turin Agnolotti.

1954 E. David Ital. 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.

1970 A. L. Simon & R. 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.

1992 Gourmet Feb. 156/2 Not only can the restaurant turn out..fettuccine, broad pappardelle, ravioli and agnolotti—but it can also produce round pasta.

2008 New Yorker 29 Sept. 74/2 He gobbled agnolotti at the lunch we were obliged to provide for him and drank whole bottles of Barbera.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	agnolotti
释义	agnolottin. Brit. /ˌanjəˈlɒti/, U.S. /ˌænjəˈlɑdi/ Origin: A borrowing from Italian. Etymons: Italian agnolotti, agnolotto. Etymology: < Italian agnolotti, plural of agnolotto (1908; a1646 as †agnellotto ), probably < anello ring ( < classical Latin ānellus : see aneus n.) + -otto -ot suffix, perhaps with allusion to the shape given to this variety of pasta in some regions by wrapping each piece around a finger.For what is apparently an earlier parallel formation in Italian with a different diminutive suffix (-ino -ine suffix⁴) compare anolini , plural (1546; 1570 or earlier as †annolini ; a1646 as †agnolini ). An alternative theory identifies the first element of Italian agnolotti as agnello lamb (a1294; < classical Latin agnellus small lamb < agnus lamb (see Agnus Dei n.) + -ellus-ellus suffix), but this does not appear to be well supported by the earliest evidence in Italian. For further discussion, see M. Cortelazzo & P. Zolli Dizionario etimologico della lingua italiana (ed. 2, 1999) at agnolòtto. With plural and singular agreement. 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., tortellini n. ΘΚΠ the world > food and drink > food > dishes and prepared food > pasta > [noun] > pasta dishes ravioli1760 pasta1840 agnolotti1841 lasagne1845 macaroni and cheese1846 macaroni cheese1877 mostaccioli1904 spaghetti Bolognese1906 Tetrazzini1920 cannelloni1937 tortellini1937 manicotti1941 spaghetti alla carbonara1954 spaghetti carbonara1955 carbonara1962 panzerotto1967 spag bol1970 radiatore1986 1841 tr. ‘Valery’ Italy & its Comforts xxiii. 259 Agnolotti [Fr. les agnolotti, rissoles] and tagliarini, kinds of patties, make very agreeable soups. 1903 N. Newnham-Davies & A. Bastard Gourmet's Guide to Europe ix. 158 The delicate envelopes of paste containing forcemeat..are Ravioli both at Genoa and Florence, but at Bologna they are Capeletti, and at Turin Agnolotti. 1954 E. David Ital. 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. 1970 A. L. Simon & R. 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. 1992 Gourmet Feb. 156/2 Not only can the restaurant turn out..fettuccine, broad pappardelle, ravioli and agnolotti—but it can also produce round pasta. 2008 New Yorker 29 Sept. 74/2 He gobbled agnolotti at the lunch we were obliged to provide for him and drank whole bottles of Barbera. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1841
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