Dish

Agnolotti del plin

Agnolotti del plin is a labor-intensive dish that requires patience and skill to make. The pasta is made by mixing flour and eggs to form a dough, which is then rolled out and cut into small squares. The filling is made by cooking ground meat and vegetables with herbs and spices, and is then placed in the center of each square. The pasta is then folded over and pinched together to form small pockets, which are boiled in salted water until cooked through. The dish is typically served with a butter and sage sauce, and is often garnished with grated Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Agnolotti del plin has been a staple of Piedmontese cuisine for centuries, and is believed to have originated in the 13th century. The dish was traditionally made by farmers using simple ingredients that were readily available, such as flour, eggs, and meat. Today, Agnolotti del plin is enjoyed throughout Italy, and is often served in restaurants and at festivals.

Dietary considerations

Agnolotti del plin is not suitable for vegetarians or those with gluten intolerance.

Variations

There are many variations of Agnolotti del plin, including using different types of meat such as pork or veal. Some recipes also call for the addition of cheese or spinach to the filling. Vegetarians can substitute the meat with mushrooms or tofu.