Agnolotti del Plin Piemontesi
Langhe and Monferrato, Piedmont
Piedmont's most celebrated stuffed pasta: tiny, pinched pasta parcels (plin = pinch in Piedmontese dialect) filled with a mixture of braised and ground beef, veal, pork, rabbit, and roasted vegetables (carrots, onions, celery), bound with egg and Parmigiano. The pasta sheet is folded over the filling and pinched at regular intervals into rectangular parcels barely 3cm long. Served three ways: in the cooking broth (al brodo), with a roasting jus (al sugo d'arrosto — arguably the finest), or tossed simply with butter and sage.