Agnolotti del Plin

Agnolotti del Plin is one of the most traditional dishes from the Piedmont region. It is a fresh homemade pasta, filled with roasted meats and usually dressed with the sauce (sugo) of the roasted meat.

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Prep Time: 3

Cook Time: 45

Resting time: 30

Total Time: 4 15

Course: Main Course, Pasta

Cuisine: Italian

Keyword: Agnolotti, Agnolotti del Plin, Piedmont, Roasted Meats

Difficulty: Elevate

Servings: people

Calories: 803kcal

Equipment

Pasta Machine

Ingredients

Filling:

⅓ pound beef loin
⅓ pound pork loin
⅓ pound veal loin
4 tbsp evoo
3 cloves garlic
¼ cup onion chopped
¼ cup celery chopped
¼ cup carrot chopped
3 leaves bay
2 sprigs sage
3 sprigs rosemary
5 cups broth
2 glasses wine white
4 tbsp spinach minced
3 tbsp parmesan

Pasta dough

1 cup flour 00 or all purpose
2 tbsp durum wheat flour
1 unit egg
3 yolks egg

Topping

6 tbsp Parmesan grated

Instructions

STEP 1a: Roast the beef and pork meat

Heat 2 tbsp of EVOO in a roasting pots. When the oil shimmers, add the chopped carrot, celery and onion in one pot. Cook until translucent. Add half of the aromatic herbs.
Sear the beef and the pork on all sides and then add 1 glass of white wine. Once it evaporated, add 3 cups of broth and let it cook until a thermometer inserted in the center showed a temperature of 145°F(65°C). For the pork, I recommend 160°F (70°C).

STEP 1b: Roast the veal

Opened the veal loin like a book, pound it flat with a meat mallet, season it with garlic and rosemary, salt and pepper, then roll it and tied it.
Heat 2 tbsp of EVOO in a roasting pots. When the oil shimmers, add the garlic and add half of the aromatic herbs. Roast the veal loin on all sides and then infuse it with the remaining glass of white wine. Add 2 cups of broth. Let it cook for 35-40 minutes, until a thermometer inserted into the center of the beef shows a temperature of 145°F (65°C).
Once all 3 meats are cold, slice them thinly. Place the sliced meat, nutmeg, pepper, salt, spinach and parmesan in a food processor and blend until combined.Store it in the fridge until ready to use it.

STEP 2: Make the dough

Form a volcano shape with the flour, crack in the eggs and incorporate them into the flour with a fork. Knead it until you get a smooth dough. Cover it with a cling film andleave it to rest in the fridge for 30 minutes.

STEP 3: Filling and shaping the agnolotti

Now you need to roll out the dough. I start with a rolling pin and divide the pasta doughinto 5 pieces and work each piece out individually, turning it from the centerto the outer edges in order to obtain a rectangular pasta sheet.
Take a pasta machine and run the dough through its rollers until I reach a final thickness of 1/8 inch or 3mm. You may need to repeat this step 3 to 4 times for each sheet. This way you get the pasta strips, also called lasagne.
Once you have your pasta strips, place the filling evenly spaced, about 1 inch apart. Roll the dough over and press vertically on the sides of each filling to remove the air. Cut the dough with a pastry wheel, neither too close nor too far from the filling.
Now cut on each side of the filling so that you get the classic shape. Place the agnolotti on a floured wooden board.

STEP 4: Cooking the dough

Cook the agnolotti in boiling salted water, the agnolotti are ready when they rise to the surface, about 3-4 minutes. You can use a sauce of browned butter with sage or the sauce (sugo) from the roast. Sprinkle them with parmesan cheese and MANGIA!

Notes

MY TIPS:

CHOOSING THE MEAT: Choose meat that has a little fat, this will make the stuffing more moist and tender.

EGGS AND FILLING: Don't use egg for the filling, it will do as it is and if it doesn't bind, add a little of its cooking sauce, it will greatly improve the overall taste of the dish.

ROLLING THE DOUGH: Make sure you roll out the dough as thin as 3mm, it's really important that the pasta is thin, almost translucent.

PINCHING-PLIN: Make sure you place the filling at an equal distance and that when you squeeze it, you squeeze out all the air: this way you prevent the agnolotti from opening when they cook

SAUCE AND TOPPING: The best sauce is actually the sugo (sauce) of the meat. If you prefer something lighter, opt for browned butter with sage. Sprinkle just with Parmesan and you are on the way to heaven!

WINE PAIRING: the best wine to pair with this dish is a Barolo from Piemonte.

Nutrition

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