Torino - Agnolotti del Plin

(Source: Torino tourism)

Ravioli del Plin

Plin are a traditional preparation of Piedmont, whose name derives from the pinch that is given to the dough to enclose the filling, tight in a thin sheet. They are tiny pockets of stuffed egg pasta.

(Source: 699pic.com)

The Plin recall ancient origins are in 1846, cited in a recipe by a Turin chef, Francesco Chapusot. The traditional nature of the product is also attested by local testimonies. The basic ingredients for puff pastry are: 00 type wheat flour, whole eggs and egg yolks, a tablespoon of extra virgin olive oil. For the filling, however, can be used: roast veal and pork leg, whole eggs, spinach, parmesan, nutmeg, salt and pepper.

It is a rather laborious preparation because it is also a processing for the filling, which once cooked, should be cooled and chopped. The pastry is then prepared, placing the flour in a fountain on a pastry board, and adding the other ingredients. The dough is spread in a thin sheet, then proceed to the formation of the tops, preventing the dough to harden: with the fingers it is small stuffing hazelnuts and is held on the dough about a centimeter from the edge and at the distance of a centimeter from each other. The edge of the sheet is folded on the row of small piles of filling and is made to adhere longitudinally, with a slight pressure of the fingers, therefore, the row of Plin is cut with a washer.

Then press a pinch of pasta (the plin), to weld the filling. With the washer separate the small agnolotti one and let rest in a cool place for a couple of hours, so that they dry slightly. The filling can have, in a second of the zones, some variations; in the Langhe and Monferrato, for example, in addition to the veal and pork, the rabbit is added and, as for the vegetables, are also cabbage or escarole.

(Source: 699pic.com)