Agnolotti del Plin
Small, hand-pinched pasta filled with meat.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Agnolotti del Plin originates from the Piedmont region of Italy. Its history is intertwined with the culinary traditions of the area, reflecting the region's rich agricultural heritage and the ingenuity of home cooks who sought to create flavorful and satisfying meals using readily available ingredients. The "plin" refers to the pinching technique used to seal the pasta, a detail that highlights the handmade nature of the dish.
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Agnolotti del Plin is a significant dish in Piedmontese culinary culture, representing the region's dedication to quality ingredients, artisanal techniques, and the celebration of food as a communal experience.
Family Traditions
Making Agnolotti del Plin is often a family affair, with different generations collaborating on the various stages of the process, from preparing the meat filling to hand-pinching each individual pasta. It's a tradition passed down through families.
Regional Pride
Agnolotti del Plin is a symbol of Piedmontese culinary identity, showcasing the region's agricultural abundance and culinary expertise. It is prominently featured in local restaurants and festivals.
Seasonal Variations
While the core recipe remains consistent, variations may occur based on seasonal availability of ingredients, reflecting the close connection between Piedmontese cuisine and the land.
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Agnolotti del Plin offers a savory and rich flavor profile, primarily driven by the meat filling and the simple yet flavorful pasta. The dish balances the richness of the meat with the subtle sweetness of the pasta and the umami notes of the cooking broth or butter sauce.
The filling typically consists of a mixture of roasted meats, such as beef, veal, pork, and rabbit, though recipes vary. These meats are braised or roasted with vegetables like carrots, celery, and onions, and then ground or finely minced. Parmesan cheese, eggs, and sometimes herbs like rosemary or sage are added to bind the filling and enhance the flavor. The pasta dough is traditionally made with flour and eggs, resulting in a delicate and slightly chewy texture. The dish is often served simply, with a drizzle of melted butter and sage, or in a light broth to allow the flavors of the filling to shine.
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Meat Quality Matters
Use high-quality cuts of meat for the filling, as this will significantly impact the overall flavor of the dish. Roasting or braising the meat slowly will also result in a richer and more tender filling.
Delicate Pasta Dough
Roll the pasta dough very thinly to achieve a delicate texture that complements the rich filling. Use a pasta machine if available, or roll it by hand with a rolling pin.
The Pinching Technique
Mastering the "plin" technique is crucial for creating the characteristic shape and sealing the filling securely. Practice makes perfect!
Serving Simply
Let the flavors of the agnolotti shine by serving them simply with melted butter and sage or a light broth. Avoid heavy sauces that can overpower the delicate flavors.
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