Discover the Savory Delight of Agnolotti del Plin

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Discover the Savory Delight of Agnolotti del Plin

Agnolotti del Plin, a traditional dish from the Piedmont region of Italy, carries with it the rich culinary heritage of the area. This classic recipe uses three different types of meat and is a true labor of love. Here’s a step-by-step guide on how to create this mouthwatering dish.

### 🍖 Preparing the Filling

The heart of Agnolotti del Plin lies in the filling. To make this special recipe, three varieties of meat are used: pork, rabbit, and beef. Before roasting, it's essential to prepare a flavorful broth that will infuse the meat with aromatic goodness.

1. Start with some white wine—preferably from Piedmont, like a Chardonnay.

2. Combine it with garlic, juniper berries, cloves, and a generous spoonful of tomato paste.

3. Cook the mixture over heat until the alcohol evaporates, allowing the flavors to blend beautifully.

### 🔥 Roasting the Meats

Each type of meat is then seared individually in a pan for maximum flavor.

1. Begin with a knob of butter in the pan and add the pork first, letting it brown thoroughly.

2. Follow with the rabbit and then the beef.

3. Set the perfectly browned meats aside.

### 🥕 Making the Mirepoix

While the meat is roasting, a classic mirepoix of celery, carrots, and onions is prepared.

1. Slice the vegetables coarsely and brown them in a separate pan.

2. Once browned, divide the mirepoix among the three roasting dishes filled with the meats.

3. Pour the prepared broth over the meats and place them in the oven at 180°C (356°F) until cooked through and tender.

### 🌿 For the Vegetable Component

Alongside the meats, some greens are needed for the filling. Spinach is a great choice.

1. Sauté fresh spinach in a pan with a pinch of salt.

2. After they've wilted, cook them down and squeeze out any excess liquid before combining them with the meat mixture.

### 🥣 Preparing the Meat Sauce

Once the meats are well-cooked, they are taken out of the roasting pan, and the drippings are filtered.

1. Reduce the drippings over heat to concentrate the flavors.

### 🍽️ Making the Filling Mixture

With the spinach and roasted meats, the filling begins to take shape.

1. Finely chop or process the meat, and mix it with the sautéed spinach.

2. Add grated Parmesan cheese, nutmeg, and an egg to bind everything together.

3. It’s crucial to let the filling rest overnight in the refrigerator for the flavors to meld together.

### 🥟 Crafting the Agnolotti

The pasta is made with a simple ratio of one egg per hundred grams of flour.

1. Knead the dough until smooth and let it rest.

2. Roll it out thinly using a pasta machine until it’s almost translucent.

Assembling the agnolotti involves placing small mounds of filling on the pasta, moistening the edges with water, and folding the pasta over to seal.

### 🍳 Cooking the Agnolotti

Once all the agnolotti are shaped, they are cooked in boiling salted water.

1. In a separate pan, melt some butter and add the previously reduced meat sauce.

2. Once the agnolotti are cooked, toss them gently in the sauce to coat them evenly.

### 🌟 The Final Touch

Agnolotti del Plin is served with the rich meat sauce, offering a genuine taste of Piedmontese cuisine.

This delightful dish, with its blend of textures and flavors, showcases the essence of traditional Italian cooking, bringing warmth and satisfaction to any dining experience. Enjoy the journey of making Agnolotti del Plin, and savor the heart of Italian culinary tradition!