agnolotti

• Chef Scott Conant's new meatpacker Scarpetta, named after the small piece of bread used to scoop sauces, knocked us out, especially the agnolotti dal plin-irregular pasta pouches bulging with a purée of cabbage, truffles, and veal. —  Village Voice - The most recent 10 stories
• Some ambitious young chefs show off their culinary chops by aiming for the top, or over-the-top: more foams, more sauces, more obscure ingredients with unpronounceable and vaguely unappetizing names (agnolotti infused with squid ink, anyone?). —  Yale Daily News: Latest Issue
• But no grandmother is ever going to arrange dense slivers of smoked eel from Lake Garda into a still life, or scent marinated yellowtail with a few drops of basil oil and seabottom-pungent shavings of dried mullet roe, or stuff agnolotti with wild boar and garnish it with cured pig cheek and fiasco-simmered beans. —  LA Weekly | Complete Issue
• Per Se's a la carte menu is pricey by most standards -- a small entrée of white polenta agnolotti in a green garlic sauce is $28 and a slab of sautéed foie gras with sunchokes and watercress is $40 -- but diners can spend far less than they would on the prix fixe. —  WSJ.com: What's News US
• Like the pomodoro, a divine pappardelle with a short rib and chestnut ragu and the agnolotti dal plin -- stamp-size pockets of ground meat, melted fontina and mushrooms glossed with a light, buttery sauce -- have a rare, delicate opulence. —  miami.com -

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