THE PLIN (FILLED PASTA)

The PLIN are a typical product of Piedmont cuisine, particularly the Cuneo area and the western Piedmont.




In Piedmontese dialect the plin is the pinch, as this term is derived the name of this egg pasta filled with roasted meats, the plin is the pinch that is given to the pasta.

The Plin are cooked in boiling water and fried with butter and sage sauce or gravy.

But to fully appreciate the taste, tradition has it that you may taste on a napkin with no seasoning. During the event the Gustadom Asti you can taste the plin served in this way.

THE RECIPE OF PLIN

INGREDIENTS FOR 6 PEOPLE
For the pasta of the plin

500 g wheat flour
5 eggs
extra virgin olive oil
salt

For the filling of plin

300 grams veal roast
300g roast pork (thigh)
200 gr rabbit meat
300 grams of spinach
3 eggs
200 grams of Parmesan cheese
1 carrot
1 celery
1 onion
1 clove garlic
1 glass of dry white wine
broth
extra virgin olive oil
butter
rosemary
salt
pepper

PREPARATION
Sauté celery, carrots and onions, add the meat cut into small pieces, garlic, rosemary, salt and pepper.
Pour over the white wine and let evaporate. Cook the meat by covering with a lid adding broth if needed. Once cooked and cooled, chop finely, add the spinach and squeezed, Parmesan.
Mix well with eggs, salt and pepper and set aside.
Prepare the dough with flour and eggs, finely pull and prepare the strips. Place the stuffing balls the size of a hazelnut. Fold the dough to cover the filling, trim it with the wheel cutter and seal the spaces between the fillings of plin with the classic pinch. Separate finally agnolotti with Wheel.
Cook in boiling salted water for 3 to 4 minutes and serve with the sauce you want.