Agnolotti Piemontesi al Plin con Arrosto

Langhe, Piedmont

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Origin

Langhe, Piedmont

Description

Agnolotti al plin ('pinched' in Piemontese) are the iconic stuffed pasta of the Langhe: tiny, almost square parcels of egg pasta filled with a slow-braised mixture of veal, pork, and rabbit, with spinach, Parmigiano, and a scraping of the roasting pan juices. The plin (pinch) seals them with a characteristic pinch-crease. They are among the most technically demanding of Italian stuffed pastas — the filling is cooked and seasoned before use, and the size (each piece the width of a thumb) requires dexterity. Dressed in drippings from the roast, butter, and sage, or sometimes simply in brodo.

III

The Thread

—Tiny stuffed pasta sealed with a characteristic fold technique, served in broth — the Bolognese counterpart to plin Emilia-Romagna

—The pinching technique to seal stuffed pasta parcels — the same dough-sealing principle used in Chinese dumpling tradition Chinese

—Tiny stuffed pasta parcels in broth — the Central Asian tradition that may have influenced the Italian small stuffed pasta tradition Turkish

Flavour Context

Tiny egg pasta parcels of three-meat filling, glistening in roasting pan drippings — the most technically demanding and most beloved pasta of the Piedmontese table

Pillars V — VII

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