How to Make the Perfect Plin

There is something truly exquisite about biting into a perfectly prepared plin – a delicate pasta filled with a burst of flavors. Originating from the Piedmont region in northern Italy, plin is a traditional dish that has gained popularity worldwide. While it may seem daunting to create these small, folded pockets of culinary delight, with some patience and practice, you too can master the art of making the perfect plin.

Firstly, let’s start with the dough. Plin is traditionally made with a simple mixture of flour, egg, and a pinch of salt. Begin by sifting 2 cups of all-purpose flour onto a clean work surface and create a well in the center. Crack 3 large eggs into the well and add a pinch of salt. Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides until a shaggy dough begins to form. Knead the dough with your hands for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Meanwhile, we can prepare the plin filling. The classic filling consists of a combination of meats such as veal, pork, and beef, along with aromatic herbs like sage, thyme, and parsley. Start by finely mincing ¼ pound each of veal, pork, and beef. In a skillet over medium heat, add a tablespoon of olive oil and sauté a minced shallot until translucent. Add the minced meats along with a teaspoon each of chopped sage, thyme, and parsley. Cook until the meats are browned, stirring occasionally. Once cooked, remove from heat and let it cool completely.

Once the dough has had time to rest, it’s time to roll it out. Cut the dough into quarters and take one piece at a time, keeping the remaining dough covered to prevent drying. With a pasta machine or a rolling pin, roll out the dough to your desired thickness, aiming for a thin sheet. You may need to flour the dough occasionally to prevent sticking.

Now that your dough is ready, it’s time to fill and shape the plin. Using a teaspoon, place small dollops of the cooled meat mixture onto the bottom half of the rolled out dough, leaving about an inch of space between each one. Fold the top half of the dough over the filling, gently pressing around each pocket to seal. With a fluted pastry cutter or a knife, cut out the individual plin, making sure to seal the edges tightly.

To cook your plin, bring a large pot of salted water to a boil. Carefully drop the plin into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Using a slotted spoon, transfer the plin to a serving dish.

Finally, it’s time to enjoy your homemade plin. Serve the plin with a drizzle of melted butter, a sprinkle of grated Parmesan cheese, and a few leaves of fresh sage. The buttery, savory flavors of the plin will leave you craving for more.

While making the perfect plin can be a labor of love, the end result is well worth the effort. With practice, you will become more adept at rolling out the dough, filling and shaping the plin, and achieving the ideal texture and taste. So, next time you want to indulge in a taste of Italy, gather your ingredients, roll up your sleeves, and embark on a plin-making adventure that is sure to impress both your taste buds and your dinner guests.

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