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I am thinking in particular of fagottini stuffed with chopped meat from a pork head.
Remove the pan from the heat, cover and allow the fagottini to finish cooking in the heat of the stock.
Heat up your stock to simmering point and then add the fagottini - stir well to make sure they don't stick together and continue to gently simmer until they are almost cooked.
Fagottini in Brodo/Fagottini Soup fresh fagottini good chicken stock, home-made preferred freshly grated Parmesan cheese