From friends in Alba, Italy
Del Plin is a typical Piemontese dish that is rarely found
outside of the area, even nearby in Northern Italy. They
are eaten in the Langhe and Roero areas with truffles
when in season, but are delicious under any circumstances.
Agnolotti Del Plin (literally in Piemontese language -
"pinched" agnolotti) are filled with meat, cheeses
or vegetables. The meat version is most typical.
4 to 6
Gr400 grams Veal
400 grams Pork
200 grams Turkey
200 grams Parmigiano Cheese
1 glass Red Wine
2 handfulls Rice (200 grams)
2 cups Vegetable stock or water
1 or 2 Onions
hearty bunch Spinach (optional)
Nutmeg (freshly ground)
Salt and Pepper
Sauté sliced onion(s) with a touch of rosemary
until browned. Add the meats and sear on a high flame.
Add salt. Add wine and reduce, still on high flame, then
add stock or water. Add rice.
Cover and roast on low flame for two hours. Add more water
if necessary. Reserve the pan drippings. Blanch the spinach.
When tender add in the spinach, mince the meat, traditionally
by hand with a knife, but a mechanical means can be used
if careful not to reduce to a paste.
Mix in nutmeg, salt and pepper, and Parmigiano cheese.
500 grams White Wheat Flour (00 grade in Italian flour
or American cake flour)
4 Eggs (for a richer pasta use 3 yolks and 1 whole egg)
1/2 cup Warm Water
On a marble, Formica or pastry board make a pile of the
flour with a "well" in the middle. Add a healthy
pinch of salt and the eggs. Knead the ingredients, sprinkling
with warm water as required to soften and flour to keep
from sticking. Roll out to a paper thin pastry. Cut into
two large strips. Roll one strip and powder with corn
meal and cover to keep moist.
one strip, spoon small uniform balls of filling every
1 inch to 1 1/4 inches apart. Cover the filling strip
with the top strip of pasta. Pat closed the two strips
and seal them around each filling with the fingers. Cut
apart with a zig-zag cutting wheel. Pinch each agnolotti
a pot of salted water or broth to a boil and add in the
agnolotti. Skim them off as they rise to surface. Place
them in a serving dish that has some of the sauce from
the roasted meats. Add melted butter and more.
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