Agnolotti del Plin is an iconic dish from Piemonte, Italy, which gets its name from the regional dialect for “pinch,” which is how you make the pasta ("fare del plin") and is what creates the shape’s trademark small pouches. And whenever plin is involved, tradition calls for a meat filling.
Ours features pork, chicken, spinach, and Parmeggiano Reggiano. To lighten the dish, we serve our plin in a savory brodo. (It’s often served in a butter sauce, which you should feel free to do - you can then drink the brodo like consommé).
Agnolotti: Black Pepper, Chicken, Egg, Pork, Olive Oil, Onion, Nutmeg, Parmigiano Reggiano, Pasta Dough (Egg, Extra Virgin Olive Oil, Flour, Salt), Red Wine, Salt, Sherry Vinegar, Spinach, Vegetable Oil
Brodo: Black Pepper, Carrot, Celery, Chicken Bones, Chicken Breast, Egg White, Onion, Parsley, Salt, Thyme, Tomato Paste
- Keep agnolotti frozen.
- Bring brodo (consommé) to a gentle boil.
- Cook frozen agnolotti in brodo (consommé) for approximately 3 minutes. (If agnolotti defrosts, decrease cooking time to 2 minutes.)
- Garnish with Parmigiano Reggiano.