14 May Agnolotti del plin
An amazing version of the stuffed pasta: the Piedmontesi Agnolotti del Plin. This recipe uses equal amounts of pork, chicken and rabbit for depth of flavor, but you can tweak the ratios depending on what you have on hand. This dish hearkens back to the lavish feasts thrown by Italian dukes once upon a time. And ‘plin’ means pinch in dialect, because you have to fold the pasta with your fingers and close it over. Like a pinch..
AGNOLOTTI DEL PLIN
For the dough (300 gr)
100 gr white flour
100 gr durum wheat flour/semolina
1 cl extra virgin olive oil
For the stuffing:
100 gr minced veal meat
100 gr minced pork meat
100 gr minced rabbit meat
200 gr escarole salad
1 celery stalk
1 garlic clove
1 rosemary sprig
1 bay leaf
50 gr grated Parmigiano cheese
qb extra virgin olive oil, salt & pepper
– Boil the escarole salad, drain it and let it chill, then cut it finely
– Mince finely: celery, onion and carrot, then brown it in a pan with oil, garlic, rosemary and bay.
– Mix the minced meats, let them stir fry, add salt and pepper, and cook the mix over low heat for 2 hours. If it tends to become dry, add some water.
– When it is cooked, let it chill and put it in the meat grinder with the escarole salad.
– Combine the mix with one egg and the Parmigiano cheese, then put it in a pastry bag
– Roll out a piece of pastry* until it becomes very thin
– Obtain a sheet of pastry 5/6 cm wide and lay on the strips little balls of stuff, big as an hazel and placed at equal distance between one another
– Fold the pasta with your fingers and close it over every little ball, then use a pastry cutter to divide the single ‘agnolotti’
– Bring salted water to a boil in a large pot and add the ‘agnolotti’
– Boil them for 4 minutes ca., drain them and season them
Photo by Inge van Beekum