Agnolotti del Plin Piemontesi al Burro e Salvia
Langhe, Piedmont (Cuneo area)
Piedmont's smallest stuffed pasta: agnolotti del plin (plin = pinch in dialect) are tiny pillows of egg pasta filled with a mixture of braised meats — typically veal, pork, and sometimes rabbit — formed by the distinctive double-pinch technique that creates their characteristic ruffled edge. Served 'al sugo del arrosto' (in the drippings of Sunday roast) or simply with butter and sage. The filling is always made from the braised meat of the day before — a recovery dish elevated to art. Each agnolotto is the size of a thumbnail.