Piedmontese Agnolotti del Plin
Agnolotti, with its origins shrouded in the mist of medieval Piedmont, emerges as a culinary gem steeped in tradition and innovation. Legend has it that Angelotto, a masterful artisan of the kitchen, crafted these delectable pockets of pasta as a tribute to his homeland’s bounty.
Drawing inspiration from the contours of nature – the gently folds of a lamb’s ear ‘ he ingeniously melded simple ingredients into a symphony of taste and texture. The legacy of Agnolotti extends far beyond its humble beginnings, traversing centuries to become a cherished emblem of Italian gastronomy. Passed down through generations, its heritage lives on, a testament to the craftmanship and passion that infuse every plin, every pinch.
With each bite, Agnolotti offers a glimpse into the soul of Piedmont, where tradition and innovation dance in perfect harmony, inviting all who partake to savor the essence of Italian culinary artistry.
Agnolotti del Plin
Ingredients
- 300 gram Flour 00
- 4 piece Egg large
- 300 gram Beef ground
- 100 gram Spinach cooked & chopped
- 2 piece Garlic clove whole & peeled
- 50 gram Rice cooked
- 6 piece Sage fresh whole
- 50 gram Butter unsalted
- 100 gram Parmigiano Reggiano to your liking
Instructions
- For the pasta dough, mound the 00flour on a clean work surface and create a well in the center. Crack 3 eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10min until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30minutes.
- While the dough is resting, we prepare the filling. In a skillet, heat up some extra virgin olive oil over medium heat. Add 1 whole peeled piece garlic clove and sauté to flavor the oil. Now start adding the ground meats, breaking it up with a spoon, and cook until caramelized or browned. Make sure the skillet is large enough to allow the browning. Remove the garlic during this process as we won't need it anymore. Add a tiny splash of water and white Wine to your liking to the meat and finish cooking. Set aside and let it cool to room temperature.
- In another pan, heat up again some extra virgin olive oil and add the remaining garlic clove. Add the spinach and cook it. Please discard the garlic clove once the spinach is cooked. Set aside as well and cool it down. In a rice cooker prepare some rice and let it cool as well.
- Once all components have substantially cooled down, combine all together and mix well to ensure all ingredients are incorporated properly. Or you can pass the mix through a home meat grinder. Grate some parmesan cheese to your liking to the mix and add 1 whole egg. Mix again until it forms a paste like consistency.
- Roll out the pasta dough thinly using a pasta machine or a rolling pin. Place small spoonful of the filling onto the pasta sheet, leaving space between each one. Than fold the pasta sheet over the filling and "plin" (pinch) around each mound of filling to seal, creating little pockets of filling. With a pastry cutter, cut down the long side first and than run it in between the mounds for form the individual Agnolotti.
- Bring your large pot of salted water to a boil. Cook the Agnolotti in batches for about 3 to 4 minutes or until they start floating to the surface. Delicately remove them with a slotted spoon and transfer on a serving dish.
- In a separate skillet, melt some butter over medium heat and add fresh Sage leaves. Cook until the butter begins to brown slightly (nor burnt). Pour the browned butter over the cooked Agnolotti and serve immediately with grated Parmesan cheese on top.
