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Agnolotti del Plin ripieni di Brasato *48 TUORLI*

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
26K views๐Ÿ‘ 576
G
Giacomo Spreti

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Video-Specific Recipe

Agnolotti del Plin

Cultural Context

Originating from the Piedmont region of Italy, Agnolotti del Plin are a traditional stuffed pasta that reflects the region's rich culinary heritage. The name 'plin' refers to the pinching technique used to seal the pasta, showcasing the craftsmanship of Italian cooking. This dish is often served during festive occasions and family gatherings, emphasizing the importance of shared meals in Italian culture. Today, variations can be found globally, with chefs experimenting with different fillings and sauces.

ItalianITmain
120 min
hard
4 servings
Servings4
1.2 kg Cappello del prete
4 Carote
2 Cipolle
3 Coste di sedano
1 mazzetto di salvia
1 bottiglia di vino rosso
sale
pepe
500 g Farina 00
24 Tuorli (or 26 if small)
parmigiano

ricotta cheese

๐Ÿฅ—Healthier: cottage cheese

๐Ÿ’ฐCheaper: mascarpone

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

1

Prepare the filling by cooking the Cappello del prete with diced carrots, onions, and celery, seasoned with sage, salt, and pepper, and deglazed with red wine.

2

Once the filling is ready, prepare the pasta dough using flour and egg yolks.

3

Roll out the pasta and cut into small squares or circles.

4

Place a small amount of filling in the center of each piece of pasta, fold, and pinch to seal the edges.

Cooking Techniques

mixingkneadingrollingboilingsautรฉing

Spice Level:

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Allergens

milkeggsgluten

Also Known As

AgnolottiPlin
Local Name: Agnolotti del Plin

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