Are you ready to embark on a culinary adventure? Let's journey to the rolling hills of Piedmont, Italy, and discover the magic of Agnolotti del Plin – tiny, delicate pasta parcels bursting with flavor. This seemingly complex dish is surprisingly manageable, even for home cooks. Prepare to impress your family and friends with this authentic, delicious, and surprisingly easy recipe. It's the perfect addition to your repertoire of healthy meals and quick dinner ideas.
Ingredients:
For the Pasta Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Filling:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup finely chopped fresh parsley
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
For the Sauce (optional):
- 1/2 cup butter
- 1/2 cup sage leaves
- Salt and freshly ground black pepper to taste
Instructions:
Making the Pasta Dough:
- Combine ingredients: Mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well, add the olive oil and salt.
- Mix and knead: Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of water at a time. If it's too wet, add a little more flour.
- Rest the dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in a more tender pasta.
Making the Filling:
- Sauté the meat: In a large skillet, brown the ground meat over medium heat, breaking it up with a spoon. Drain off any excess fat.
- Combine ingredients: Remove from heat and stir in the Parmigiano-Reggiano cheese, parsley, garlic, nutmeg, salt, and pepper. Let the mixture cool completely before using.
Assembling the Agnolotti:
- Roll out the dough: Divide the rested dough into four portions. On a lightly floured surface, roll each portion into a thin sheet using a pasta machine or rolling pin. Aim for a thickness similar to a dime.
- Cut the pasta: Using a 2-inch round cookie cutter or a knife, cut out circles from the rolled-out dough.
- Fill and seal: Place a teaspoon of the meat filling in the center of each circle. Fold the circle in half to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges to create the characteristic "plin" shape – a small pleat or pinch.
- Cook the pasta: Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water and cook for 3-4 minutes, or until they float to the surface.
Preparing the Sage Butter Sauce (Optional):
- Melt the butter: In a separate pan, melt the butter over medium heat.
- Sauté the sage: Add the sage leaves and cook for 1-2 minutes, or until they are crisp and fragrant. Season with salt and pepper.
Serving:
Drain the cooked agnolotti and toss them gently with the sage butter sauce (if using). Serve immediately, garnished with extra Parmigiano-Reggiano cheese.
Tips and Variations:
- For a vegetarian version, substitute the ground meat with finely chopped vegetables like mushrooms, zucchini, and spinach.
- Feel free to experiment with different cheeses in the filling, such as ricotta or fontina.
- Add a splash of white wine to the sage butter sauce for extra flavor.
- If you don't have a pasta machine, you can roll the dough out by hand, but it will require more effort.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 (depending on filling and sauce) Protein: 20-25g Fat: 20-25g Carbohydrates: 30-35g
This recipe for Agnolotti del Plin offers a delightful culinary experience. Enjoy the process of homemade cooking and savor the delicious results of this authentic Italian dish. It's a fantastic option for a special occasion or a comforting weeknight meal. Remember to adjust the quantities to suit your needs and enjoy the journey of creating this beautiful and flavorful pasta.