Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh marjoram
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- Pasta maker
- Rolling pin
- Pastry cutter
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and eggs. Knead the dough until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. In another mixing bowl, combine the ground pork, ground beef, Parmesan cheese, parsley, thyme, sage, rosemary, marjoram, salt, and pepper. Mix well.
3. Roll out the pasta dough into thin sheets using a pasta maker. Cut the sheets into 2-inch squares.
4. Place a small amount of the meat mixture in the center of each square. Fold the square in half diagonally and pinch the edges together to seal the filling inside. Then, fold the two corners of the triangle together and pinch them together to create a small "plin" (pinched) shape.
5. Bring a large pot of salted water to a boil. Add the agnolotti and cook for 3-4 minutes or until they float to the surface.
6. In a separate saucepan, melt the butter and chicken broth together. Add the cooked agnolotti to the saucepan and toss to coat.
7. Serve the agnolotti al plin hot, topped with grated Parmesan cheese.
Time:
Preparation time: 1 hour
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground pork and beef.
- Any combination of fresh herbs can be used in the meat mixture.
Variations:
- Add a spoonful of ricotta cheese to the meat mixture for a creamier filling.
- Top the agnolotti with a tomato-based sauce instead of the butter and chicken broth sauce.
Tips and Tricks:
- Be sure to seal the agnolotti tightly to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Use a small spoon to portion out the meat mixture evenly.
Storage Instructions:
Store any leftover agnolotti al plin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the agnolotti in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the agnolotti al plin on a large platter with a sprinkle of fresh herbs and grated Parmesan cheese.
Garnishes:
Fresh herbs and grated Parmesan cheese
Pairings:
- A light salad with a vinaigrette dressing
- A glass of red wine, such as Barbera or Dolcetto
Suggested Side Dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
Troubleshooting Advice:
- If the agnolotti are falling apart during cooking, try pinching the edges together more tightly.
- If the pasta dough is too dry, add a little water. If it is too wet, add a little more flour.
Food Safety Advice:
- Be sure to cook the agnolotti to an internal temperature of 165°F to ensure that the meat is fully cooked.
- Store any leftover agnolotti in the refrigerator and discard after 3 days.
Food History:
Agnolotti al plin is a traditional dish from the Piedmont region of Italy. The name "plin" comes from the local dialect and refers to the pinching technique used to seal the pasta pockets.
Flavor Profiles:
The agnolotti al plin has a rich and savory flavor, with a filling of ground meat and herbs. The butter and chicken broth sauce adds a creamy and slightly sweet flavor to the dish.
Serving Suggestions:
Serve the agnolotti al plin as a main course for a special occasion or dinner party. It pairs well with a light salad and a glass of red wine.
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Region: Italian