FoodHopp

Name: Authentic Agnolotti al Plin Recipe
Prep time: 90 min
Cook time: 45 min
Yield: 4
Cuisine: Italy
Ingredients: *For the Pasta Dough:**; 400 grams "00" flour (or all-purpose flour); 4 large eggs; 1 tablespoon olive oil; Pinch of salt; Water (as needed, 1-2 teaspoons); *For the Ragù di Carne Filling (Meat Filling):**; 200 grams veal shoulder; 200 grams pork shoulder; 50 grams pancetta, finely diced; 1 medium carrot, finely diced; 1 medium celery stalk, finely diced; 1 small onion, finely diced; 1/2 cup dry white wine; 2 cups beef or chicken broth; 1/2 cup Parmigiano-Reggiano cheese, grated; 1 large egg yolk; 1 tablespoon butter; Olive oil (for cooking); Salt and black pepper to taste; Pinch of nutmeg; *For Cooking and Serving:**; 4 liters water; 100 grams butter; 10 sage leaves; 50 grams Parmigiano-Reggiano cheese, grated; Salt

Agnolotti al Plin

🇮🇹 Italy

Piedmont

Small, stuffed pasta pillows

Pasta

Stuffed

Piedmontese

Rate this food

Ingredients

Pasta dough

small and stuffed

often with meat or cheese

Recent Reviews

Loading reviews...