Agnolotti del Plin
Agnolotti del Plin
- Country
- Italy
- Region
- Piedmont
- Recipes
- 6 Recipes
Origins & Characteristics of Agnolotti del Plin
Agnolotti del Plin, hailing from the rolling hills of Piedmont in northern Italy, are a delicate and highly prized pasta specialty. 'Plin' in the local Piedmontese dialect means 'pinch,' referring to the characteristic hand-pinched closure that seals the filling within these small, rectangular pasta pockets. This technique creates a distinctive shape and slightly pleats the edges. The history of Agnolo del Plin is deeply intertwined with Piedmontese farming traditions and the concept of 'cucina povera' or peasant cooking, where ingenuity was used to make the most of available ingredients. Historically, the filling would often consist of leftover roasted meats – a thrifty way to transform Sunday lunch leftovers into a delicious new dish for the week. This typically included a mix of beef, pork, and sometimes rabbit, finely minced and seasoned, often blended with escarole, spinach, or other seasonal vegetables, and sometimes a touch of cheese. The preparation of agnolotti is a labor of love, a testament to the region's commitment to culinary artistry and family traditions, often made by hand during festive occasions or Sunday gatherings. They are traditionally served very simply, either in a rich meat broth (a favorite way during winter months) or 'al sugo d'arrosto' – tossed directly in the pan drippings from a roast – or with just melted butter and sage, allowing the exquisite flavor of the filling and the fresh pasta to shine. Agnolo del Plin are a celebrated embodiment of Piedmontese terroir and its rich gastronomic heritage, representing both rustic elegance and sophisticated flavor.
History of Agnolotti del Plin
Early forms of pinched filled pasta, precursors to Agnolotti del Plin, are documented in Piedmontese culinary traditions.
The term 'plin' becomes commonly associated with the hand-pinched pasta in specific areas of Piedmont.
Prominent chefs and regional cookbooks begin to codify and popularize definitive recipes for Agnolotti del Plin.
Gains wider recognition across Italy as a prime example of Piedmontese pasta-making artistry.
International acclaim grows, with Agnolotti del Plin being featured in fine dining restaurants globally.
Classic Agnolotti del Plin recipes and variations
6 recipes found
Agnolotti del Plin with Braised Beef Ragu
Pumpkin Sage Agnolotti del Plin with Brown Butter
Fried Agnolotti del Plin with Truffle Aioli
Traditional Agnolotti del Plin with Roast Jus
Ricotta and Spinach Agnolotti del Plin with Sage Butter
