Photograph of the finished Agnolotti del plin

Italy · Mì agnolotti nhân thịt hầm kiểu Piemonte

Agnolotti del plin

1 hr 50 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 320 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Veal Veal 120 g
  • Photograph of Pork Pork 100 g
  • Photograph of Spinach Spinach 160 g
  • Photograph of Grated cheese Grated cheese 80 g
  • Photograph of Rosemary leaves Rosemary leaves 4 sprigs
  • Photograph of Sage leaves Sage leaves 8 leaves
  • Photograph of Red wine Red wine 80 ml
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Nutmeg Nutmeg 0.8 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Knead the flour with the eggs until a smooth, golden dough forms, then cover and let it rest for 40 minutes.
  2. 2 Sauté veal and pork in butter, rosemary, and sage, drizzle with red wine, and simmer for 40 minutes until tender.
  3. 3 Blanch the spinach quickly for 2 minutes, drain well, then blend it with the braised meat, grated cheese, egg, and nutmeg.
  4. 4 Roll the dough very thinly into a long strip, fill with the filling in rows, fold the dough over the filling, pinch between the fillings, and cut off the ends.
  5. 5 Boil agnolotti in boiling salted water for about 3 minutes until they float to the surface.
  6. 6 Toast the pasta with melted butter and sage for 2 minutes, sprinkle with grated cheese, and serve hot.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 2: after pan-frying, braise the veal and pork with wine and herbs under high pressure for 13 minutes, then release the pressure naturally for 10 minutes. Keep steps 3 to 6 unchanged to ensure the filling is dry and the noodles don't become soggy.

Start cooking