Recipe · Piemonte · La Morra
Agnolotti del plin
the small agnolotti of the Langhe, of very thin pasta closed with a pinch, filled with three meats and escarole
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- boil the escarole in water, drain it, let it cool and chop it finely
- chop the onion, carrot and celery and fry them gently in the oil with the garlic, rosemary and bay
- add the three meats, brown them together, and season with salt and pepper
- lower the heat and cook for a couple of hours, adding a little water or stock if needed
- let it cool, put everything through the mincer and mix it with the escarole, one egg and the parmesan
- make a well with the flour and put the other eggs, the yolk and the half glass of water into it
- knead carefully and roll out the sheet as thin as you can
- straight away, before the sheet dries, place many hazelnut sized dabs of filling on it, a centimetre from the edge and a centimetre apart
- fold the edge over the row and seal it with a pinch between one dab and the next
- separate the agnolotti with a fluted pastry wheel and leave them to rest somewhere cool for a couple of hours
- cook them in salted water for three or four minutes and lift them out with a slotted spoon
- serve them on a napkin, with nothing on them, or with the juices of the three roasts passed through a sieve
Other recipes
Same country first.
