Agnolotti del Plin Piemontesi
Piedmont — Langhe and Monferrato, Asti and Cuneo provinces
Tiny pinched pasta squares from the Langhe and Monferrato hills of Piedmont, filled with a mixture of braised meats (typically veal, pork, and rabbit) and enriched with Parmigiano and roasted cooking juices. The defining technique is the 'plin' — the pinch: a strip of pasta is piped with small dots of filling, folded over, and sealed by pinching between the fingers at each filling mound, then cut into individual squares. Served simply in the braising liquid (al tovagliolo in bianco), or with burro e salvia, or with the concentrated braising pan juices.