Description:
Agnolotti del Plin is a traditional Piedmontese pasta filled with a mixture of meats and herbs, pinched into small, delicate parcels. This dish is rich in flavor and steeped in Italian culinary tradition.
Cooking Equipment Needed:
- Pasta roller or rolling pin Large pot for boiling pasta Mixing bowl Saute pan Small spoon or pastry bag for filling pasta Sharp knife or pasta cutter
Ingredients:
- For the pasta dough:
300g all-purpose flour
3 large eggs
For the filling:
200g mixed ground meats (pork, beef, veal)
1 small onion, finely chopped
2 cloves garlic, minced
100g spinach, cooked and finely chopped
50g grated Parmesan cheese
Nutmeg, salt, and pepper to taste
For the sauce:
4 tablespoons butter
Sage leaves
Cooking Time:
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Cooking Steps:
Make Pasta Dough: Mix the flour and eggs until a dough forms. Knead until smooth and elastic, then let rest for 30 minutes.
Prepare Filling: Saute onion and garlic until translucent. Add ground meats and cook until browned. Mix in spinach, Parmesan, nutmeg, salt, and pepper. Cool slightly.
Roll and Fill Pasta: Roll out the pasta dough thinly. Place small teaspoons of filling along the dough, fold over, and pinch to seal, forming small plin.
Cook Pasta: Boil agnolotti in salted water for about 3-4 minutes or until they float to the surface.
Prepare Sauce: Melt butter in a saute pan, add sage, and let it infuse for a minute.
Serve: Toss the cooked agnolotti in the sage butter and serve immediately.