Agnolotti del Plin

If you are a dedicated foodie, surely you must have heard about Agnolotti del Plin, one of the most traditional dishes from Piedmont, Italy. This culinary jewel consists of small, stuffed handmade pasta, frequently associated with the city of Alba, renowned for being the truffle capital of the world, and home to famous culinary personalities such as chefs Massimo Bottura and Enrico Crippa.

The Origin of Agnolotti del Plin

The exact origins of Agnolotti del Plin are not clear. However, the most popular theory is that they were invented by a nun in a monastery near the town of Monferrato, south of Piedmont, in the 18th century. Legend says she created them in honor of the visit of the Duke Victor Amadeus II of Savoy, who fell in love with the dish. Thus, Agnolotti became a favorite in the royal court and later became a staple in the Piedmontese diet.

The name Agnolotti del Plin originates from the Piemontese word “Plin” which translates to “pinch.” This refers to the way the pasta is folded and the edges are pinched together. Agnolotti can be made in different shapes and sizes; however, the traditional agnolotto del plin shape is small, oblong and sometimes slightly curved.

Ingredients Used in Agnolotti del Plin

The pasta dough for Agnolotti del Plin contains flour, if possible Tipo 00 flour, salt, eggs, and sometimes water. It is rolled thinly, filled with a meat mix, a mix of roasted vegetables, or cheeses such as Spinach and Ricotta, folded into the characteristic shape by pinching the edges, and cooked in salted boiling water.

The filling usually consists of a mix of minced meats such as pork, beef, and veal, mixed with aromatic herbs such as garlic, thyme, marjoram, rosemary, bay leaf, and parsley. The blend of flavors and aromas is essential to give the filling its characteristic taste.

Agnolotti del Plin has long gained international recognition for its unmistakable taste, culinary tradition, and nutritional value. It has become a hallmark of Piedmont cuisine, with different variations and recipes being used by households and chefs throughout the region.

Best Ways to Enjoy Agnolotti del Plin

Agnolotti del Plin is a versatile and indulgent dish that can be enjoyed in countless ways depending on the occasion and preferences. One of the most popular ways to savor Agnolotti del Plin is to top them with a rich meat ragù, preferably made with sausage, chicken livers, and chopped vegetables, all simmered to create a sauce so thick it can stick to the pasta.

Another suggested way to enjoy Agnolotti del Plin is in a broth, especially during winter when it’s cold outside, and you are in need of some warming comfort food. The pasta is cooked in a chicken broth, served hot and topped with grated Parmesan or Pecorino cheese and grated black pepper.

Finally, for the ultimate indulgence, Agnolotti del Plin can be served without any sauce, but with a simple dressing of melted butter, grated Parmesan cheese, and a sprig of sage. The butter is heated, allowing the Parmesan cheese to melt, and the sage added at the last minute to give the dish a delicious aroma.

Conclusion

In conclusion, Agnolotti del Plin is a savory, versatile, and richly flavored dish that represents the Piedmontese culinary tradition at its best. As the dish continues to gain popularity globally, it remains an essential staple of the Piedmontese diet, and a must-try dish for anyone who appreciates a delicious, handmade pasta. Agnolotti del Plin is a remarkable tribute to centuries-old culinary tradition, a dish that encompasses the warmth, history, and culture of the Piedmontese region in its uniquely shaped, tasty parcels of pasta.