Agnolotti al Plin
Small, traditional Piedmontese pasta filled with meat, typically served with butter and sage or a meat sauce.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Agnolotti al Plin originates from the Piedmont region of Italy, a historically agricultural area with rich culinary traditions. Pasta making in Piedmont dates back centuries, with regional variations evolving based on available ingredients and local preferences. The dish reflects Piedmont's history of resourceful cooking, using leftover roasted meats to create a flavorful filling.
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Agnolotti al Plin is deeply rooted in Piedmontese culinary culture, representing tradition, family, and the appreciation of local ingredients. It is often served during special occasions and family gatherings, symbolizing celebration and togetherness.
Regional Identity
Agnolotti al Plin is a symbol of Piedmont and its unique gastronomic heritage. The name 'al Plin' (meaning 'pinch' in the Piedmontese dialect) refers to the characteristic pinching of the pasta to seal the filling.
Family Tradition
The preparation of Agnolotti al Plin is often a family affair, with recipes passed down through generations. The process of making the pasta and filling is a labor of love, reflecting the importance of family bonds.
Festive Occasions
Agnolotti al Plin is frequently served during holidays, festivals, and other special events in Piedmont, highlighting its significance as a celebratory dish.
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Agnolotti al Plin features a balance of savory, rich, and slightly sweet flavors. The buttery sauce complements the intensely flavored meat filling, creating a harmonious and satisfying dish.
The primary flavor profile comes from the filling, typically a blend of roasted meats such as beef, pork, and rabbit. These meats are braised or roasted, then finely minced and combined with vegetables like spinach, cabbage or roast juices, herbs, and sometimes parmesan cheese. The pasta dough itself has a subtle egg flavor, providing a delicate casing for the savory filling. The classic butter and sage sauce adds a nutty richness and aromatic herbaceousness, while meat sauces enhance the savory element.
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Pasta Dough Consistency
The pasta dough should be smooth, elastic, and rolled very thinly to allow the filling to shine through. Using high-quality '00' flour and fresh eggs is crucial.
Filling Fineness
The meat filling should be finely minced or ground to ensure a delicate texture and even distribution of flavors. Avoid large chunks of meat, which can make the pasta difficult to eat.
Sauce Simplicity
For the classic butter and sage sauce, use high-quality butter and fresh sage leaves. Gently melt the butter and infuse it with the sage to create a simple yet flavorful sauce that complements the agnolotti.
Cooking Time
Cook the agnolotti in boiling salted water until they float to the surface, which usually takes just a few minutes. Overcooking can make the pasta soggy.
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