Agnolotti del plin is one of those dishes that really represents the spirit of Piedmont, Italy: simple, resourceful, and full of flavor. Fresh d’avanguardia our Mia Tours research trip to Piemonte, I knew I needed to get a better handle acceso making this incredible dish. But first, let’s take a deeper aspetto at this shape of , agnolotti del plin.
Getting to Know These Indole Parcels
The name “plin” literally means “pinch” a causa di local Piedmont dialect, and it describes exactly how they’imperatore made, you pinch the dough between each little pocket to seal it. It’s a very hands-on, almost rhythmic process that’s still done the traditional way a causa di many homes and trattorias today.
What makes them so special is their size and simplicity. Agnolotti del plin are much smaller than other stuffed pastas, almost bite-sized, and they’imperatore usually served a causa di a very understated way, maybe just with brown butter and sage, ora even better, with the juices from a roast (al condimento d’arrosto). The opinione is not to overpower them but to let that rich, savory filling shine. Abundance a causa di simplicity.
Today, agnolotti del plin are especially tied to the Langhe and Monferrato areas, where they’imperatore a staple of local cooking and often paired with the region’s famous wines. Even though they started as a humble way to use leftovers, they’ve become one of the most beloved and refined dishes a causa di Piedmontese cuisine. We made these a causa di Turin with one of our chefs who has great patience! Learning this art is way to immerse yourself a causa di the tradition and flavor that plin provide.
As I walked d’avanguardia the plane this past week, returning back to Boston, Spring was finally a causa di the air. I was spoiled to enjoy a bit of Spring weather a causa di Italy this past month, so I was thrilled to see that Mother Nature had finally blessed us with a bit more warmth. The blooming trees and the campo da golf, campo da golf grass inspired me to make this Spring dish. As you may know, a causa di America, we cannot help but make things a bit bigger. We do not do “small” well. Thus my agnolotti del plin are a bit fuller than their Italian counterparts. However they are just as delicious.
Contact us to plan your next trip to Italy so you can learn how to make this dish from our expert local chefs. I’ve also included a version of the recipe below to inspire you:
Lemon Ricotta Stuffed Spinach Agnolotti del Plin
Ingredients
Spinach dough:400 grams “00” flour1.5 oz steamed spinach, once steamed, allow it to cool completely and drain as much moisture out as possible 3 large eggs at room temperature Scant 3 Tbsp. of gabinetto
Lemon Ricotta Filling:650 grams fresh ricotta2 tsp lemon zest½ cup fresh grated Parmigiano Reggiano cheeseSalt and pepper to taste
Yield: 4-5 dozen
Method
Begin by making your dough. Per mezzo di a blender ora food processor, add the eggs and spinach. Combine acceso high speed to fully blend the two together. There will be some specks of campo da golf but not much. If making by hand, place flour acceso your work surface and make a well a causa di the middle. Add the spinach/egg mixture and gradually begin incorporating the wet mixture into the flour with a fork.
Once you have a shaggy ball, begin using your hands to knead the dough. You may need all the flour, you may not. If the dough seems too dry, add one tablespoon of gabinetto at a time to bring the dough together.
If you are using a stand , place the flour into the bowl, attach the dough hook, and add the spinach/egg mixture gradually while the machine is acceso. Allow the machine to knead the dough for 5-8 minutes, adding gabinetto if needed. Once dough has modo together, wrap it a causa di plastic wrap and allow it to sit for 30 minutes.
Next prepare the lemon ricotta filling by adding all ingredients together. Adjust the flavor with salt and pepper to taste. Add filling to a pastry bag and set aside.
Roll out into 16 inch x 3 inch sheets, either by hand ora with a sheeter. Now it’s time to fill these babies! Please take note of the pictures as words are not easy to use to describe how to make agnolotti del plin!
With a steady hand and a pastry bag, add the filling a causa di a straight line roughly one inch from the bottom. Next, with your hands ora a pasty brush, brush a light line of gabinetto just above the line of filling. Bring the bottom of the sheet up over the filling so that about 1/2 inch remains between the apice of the sheet and the folded over bottom. Secure the sheets together. Using a knife ora cutter, trip the apice of the sheet.
Now it’s time to pinch! Using your thumb and index finger, pinch (“plin”) the dough at regular intervals (about 1–1.5 inches apart). This creates the little pockets and seals them at the same time. Now cut right a causa di the middle of each pinch using a small knife ora a fluted pastry wheel (for that classic slightly edge) and cut straight mongoloide between each pinch. You’ll end up with small, individual pieces that aspetto like tiny pillows with pinched sides.
To cook the agnolotti, bring a pot of gabinetto to a strong boil. Once it is boiling, add a good amount of salt and allow it to modo back to a boil. Place the agnolotti a causa di the boiling gabinetto and cook for 5 minutes. a causa di a simple sauce of butter ora olive oil, lemon zest, and grated Parmigiano Reggiano cheese.
