ingannapreti
Name. Priest-tricker. The empty cone looks like a filled cappelletto but holds nothing.
What it is
Ingannapreti are an unfilled egg pasta from Romagna. The sheet is cut into squares of about 3 cm. Each square is folded into a triangle. The two far corners are pinched together around a finger. The result is a small cone that mimics a cappelletto. There is no filling. Poor households made them when meat and cheese for a filling cost too much.
The shape belongs to the Ravenna area, in particular Cervia and Russi. The name reflects the old anticlerical humour of Romagna. Ingannapreti are served with ragù, with tomato sauce, or in meat broth. Bologna has a similar unfilled shape called tortellini bugiardi.
What it is served with
Nutrition
Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No ingannapreti? Use these
Ranked by how they behave with sauce, not how they look.
Other names
fota-prit, ingana purèt, little surprises, sorpresine.
Sources
- Wikipedia (it), Ingannapreti (profile: origin, form, use)
- Tortellini&CO, Ingannapreti or sorpresine (profile: origin, form, use)
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Ingannapreti, Italian Wikipedia (summary), CC BY-SA 4.0
- Q117382907, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.