Agnolotti del plin
Italy · Europe
Thin fresh egg pasta encloses a finely ground filling, commonly based on braised meat. The name plin refers to the small pinch used to close the parcels. This compact pasta shape belongs to the cooking traditions of the Langhe and Monferrato in Piedmont.[1]
La Cucina Italiana’s cooking-school recipe braises beef with onion, red wine and broth, then combines the filling with veal brains and Parmigiano. Flour and egg yolks form the pasta, rolled into thin strips around small portions of filling. The parcels are boiled and finished with butter and a little brown stock.[1]
References
Sources checked:
- Scuola di cucina: agnolotti del plin, curiosità e ricetta — La Scuola de La Cucina Italiana / Caterina Limido
image credit
- creator:
- Andrea Marchisio
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Copied from Wikimedia Commons and center-cropped/resized/re-encoded for Gochizu; no other edits.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.