In breve
The dish in short
- A filling of veal, pork and rabbit, browned, then cooked covered with carrot, celery and onion, and minced with wilted greens, egg and Parmigiano.
- Egg pasta, 100 g of flour to each egg, rolled thin and filled at once, before it hardens.
- The plin is the pinch: small balls of filling, the sheet folded over them and pinched at their sides, then cut into pouches about 2 cm long.
- Cooked in salted water until they float, and dressed with the vegetables and juices the meat cooked in, blended smooth.
Il video, Langhe hills south of Alba, Piemonte
Agnolotti del plin
The video: Pinched pasta parcels filled with veal, pork and rabbit
The small pinched agnolotti of the Langhe: veal, pork and rabbit cooked with vegetables and minced with greens, egg and Parmigiano, sealed in thin egg pasta and dressed with the meat's own juices. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 2 h 22 min
- Cooking
- 1 h 23 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 18 steps, as in the recipe.
Altri video
