Agnolotti Del Plin
From friends in Alba, Italy

Agnolotti 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.

Serves 4 to 6

Filling Ingredients:

(Measurements in Grams)
16 Gr400 grams Veal
400 grams Pork
200 grams Turkey
200 grams Parmigiano Cheese
1 glass Red Wine
2 Eggs
2 handfulls Rice (200 grams)
2 cups Vegetable stock or water
1 or 2 Onions
hearty bunch Spinach (optional)
Olive Oil
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.

Pasta Ingredients:
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
Pinch Salt

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.

In 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 closed.

Bring 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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