Italy
Agnolotti Pasta Soup (Agnolotti in Brodo)
Agnolotti in brodo is a very simple and delicious Italian pasta soup containing agnolotti, small ravioli filled most commonly with meat.
In Piedmont, agnolotti are the small square pasta of the winter broth course, folded around ricotta and whatever roast was left from Sunday. They were traditionally rolled at the table while the broth kept warm, which is why the sheets are so thin and the parcels stay small enough to eat in a spoonful. Cook them in a gentle broth and never drain them, since the starch in the cooking water is part of the soup.
Ingredients
- (8–9 ounces) of agnolotti or other small ravioli-type pasta250 g
- (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes0.5 l
- single (light) cream0.5 cup
- pinch of ground black pepper1
- handful of chopped flat-leaf parsley1
- dash (you decide how big or small) of sweet sherry1
- Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnishAs needed
Directions
- 1
Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.
- 2
Add the agnolotti and cook according to the instructions on the package.
- 3
Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.
- 4
Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.
- 5
Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.