Agnolotti del Plin
Plin are a traditional dish from Piemonte, their name derives from the “pinch” given to the dough when closing and sealing the tiny pasta pockets. These tiny pockets are made from pasta dough which is folded over a filling of meat.
Ingredients dough: flour, semola, eggs
Ingredients filling: pork, veal, parmesan cheese, onion, carrots, celery, white wine salt, black pepper
Allergens: gluten, egg, lactose, fructose
How to cook
Cooking time: cook in boiling water for 2/3 minutes
The most suitable dressing for Plin is a roast meat sauce but they are often served with a butter and sage sauce