Agnolotti del Plin

Agnolotti del Plin are handmade Piedmontese pastry bags, traditionally filled with fine meats, vegetables and spices. The pasta convinces with its tender dough and an aromatic, juicy filling. Gently cooked and served with butter or gravy, they offer real slow food for connoisseurs. This dish tastes best with fresh Barbera – it combines Italian craftsmanship with the best wine pairings of Piedmont.

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Prep Time 45

Cook Time 1 10

Total Time 1 55

Course Festive, Main course, Pasta

Cuisine Italian, Piedmontese

Servings Persons

Calories 540 kcal

Cooking utensils

1 Pastamaschine oder Nudelholz
1 Schüssel
1 Teigrädchen
1 Topf
1 Schaumlöffel

Ingredients

For the dough

200 g Wheat flour type 405
2 Eggs
Salt

For the filling

120 g Veal cooked, finely chopped
60 g Pork cooked, finely chopped
35 g Leaf spinach cooked, chopped
30 g grated Parmigiano Reggiano
1 Egg
Salt Pepper, nutmeg

For the sauce

25 g butter or 120ml gravy
Optional: fresh sage

Preparation

Making the dough and filling

Knead the flour, eggs and salt into a smooth dough, leave to rest for 30 minutes.
Finely chop the veal, pork and spinach, mix with the egg, Parmigiano and spices.

Shape agnolotti

Roll out the dough thinly and place small heaps of the filling on top.
Fold the dough together, cut off small pockets ("plin") with pastry wheels.

Cooking and serving

Cook the agnolotti in boiling salted water for 2–3 mins.
Drain, serve with butter and sage or gravy.

Recommended Accompaniments

Fried polenta
Arugula salad with herbs
Gently cooked root vegetables

Nutritional values per portion

Calories: 540kcalCarbohydrates: 56gProtein: 28gFat: 19g

Keyword Agnolotti del Plin, Barbera, Pasta, Piedmont, Wine with food

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