Agnolotti del Plin
Piedmont · pasta · serves 4 · 240 min total · hard
Le Langhe's signature — tiny pinched parcels of leftover roast meat. Tradition: serve sin condimento ('naked') tossed in the roasting juices.
Ingredients
- 300 g '00' flour
- 6 yolks egg yolks
- 1 egg whole egg
- 300 g veal shoulder, cubed
- 200 g pork loin, cubed
- 200 g rabbit (optional, or sub more pork)
- 150 g savoy cabbage
- 80 g Parmigiano Reggiano
- 120 g butter
- 8 leaves sage
- 1 sprig rosemary
- 1 pinch nutmeg
- 80 ml white wine
Method
- Filling: brown the three meats in butter with rosemary, deglaze with wine, add a splash of broth. Cover and braise 60 minutes. Drain, mince finely.
- Blanch cabbage, squeeze dry, chop fine. Combine with minced meat, Parmigiano, nutmeg, and an egg yolk to bind.
- Pasta: pile flour, well, yolks and whole egg. Knead 12 minutes. Rest 30 minutes.
- Roll dough very thin (1 mm). Pipe filling in pea-sized dots along the centre of long ribbons.
- Fold the dough over the dots. Pinch (plin = pinch) between each filling with thumb and index finger. Cut between with a fluted wheel — each agnolotto is a tiny rectangular pillow.
- Boil in salted water 2 minutes.
- Brown butter with sage. Toss agnolotti in the sage butter. Shower with Parmigiano. Eat in silence.