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.

Agnolotti with Jerusalem artichokes

The agnolotti pasta with Jerusalem artichokes are a typical recipe of Piedmontese cuisine which bring together two goodies agnolotti (or ravioli) and the Jerusalem artichoke, which is widely used in the recipes of Piedmont.

The Jerusalem artichoke is rich in vitamin A, which is essential to the eye and useful for cell differentiation. It also contains a high percentage of B vitamins, valuable in cases of general debility.
It also contains inulin which, combined with water, has the unique property of giving a feeling of satiety.

In Piedmont is almost a must to enjoy the tupinambur (or ciapinabò) in the wet and cauda is produced between September and November, especially in the municipalities of Carignan and Moncalieri (Turin).




DIFFICULTY ': MEDIA

INGREDIENTS FOR 4 PEOPLE

FOR THE DOUGH

- 300 grams of flour
- 100 grams of spinach
- 2 eggs

FOR THE FILLING:

- 800 g of artichoke
- 50 grams of grated parmesan
- 1 egg
- 1 sprig of thyme
- 10 g of butter
- salt

FOR THE SAUCE:

- 50 grams of grain
- 1 sprig of thyme
- 40 grams of butter

PREPARATION

Clean the artichokes and cut into cubes.
Melt the butter in a saucepan , add the Jerusalem artichokes and a sprig of thyme, sauté for 4-5 minutes.
Cook with the lid on for another 10 minutes , spraying with a little water, add salt.

Remove the thyme and pass the Jerusalem artichokes in a blender , add the egg, cheese and salt.
Clean the spinach and cook in a little lightly salted boiling water for 5 minutes. Squeeze them well and chop. Place the flour on a pastry board , place the eggs in the center, add the spinach and mix until the mixture is smooth and homogeneous.

Roll out the dough with a rolling pin on a floured table well into strips about 15 cm. Using a spoon, place dollops of the filling of the Jerusalem artichoke . Cover with another strip of dough and seal the sides of the filling with the pressure of the fingers. Cut rectangles of many 4 x 4 cm side with the toothed wheel .

 Cook the ravioli with artichokes in boiling salted water . Drain and serve topped with butter and cheese flakes.

On this blog visitpiedmont.blogspot.it we try to spread the traditional recipes in the belief that this will spread the culinary culture that is true culture . Come back often and visit us to discover ever new recipes and historical trivia about the Italy Piedmontese cuisine.

RUNDITT

The runditt are a typical dish of piedmontese cuisine from Piedmont Vigezzo valley in the province of Verbano Cusio Ossola. They are also called "Stinchet" or "Amiasch" The name "Amiasc" isprobably derived from the Hebrew "unleavened", that means "no yeast, no fermented."
Runditt I are baked on the stone or plate of iron, red-hot coals on the fire and served withbutter. The origin of these thin wafers, typical Piedmontese cuisine, it seems Celtic.
In Vigezzo valley is grown still one of the few remaining quality of buckwheat, even in this valleycan still taste the Runditt as it once was. 


DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE

200 g white flour
75 g buckwheat flour
50 g butter
2 cloves of garlic
salt

PROCEDURE:

Sift the 2 types of flour and pour them on the table.
Combine the salt, then stir in cold water until a smooth paste.

Form a ball of dough, wrap in a cloth and faterla rest for at least 4 hours.

After this time, work the dough again and stendetrla runditt of a very thin sheet, obtainingmany disks approximately 10 cm in diameter.

On Fire Heat a cast iron plate or pan. When boiling water will settle down little by littledisks of dough and cook on both sides of the runditt.

When the pasta is cooked, remove the runditt with a thin spatula, grease them with a littlemelted butter, rub lightly with half a clove of garlic and serve immediately, piping hot.


Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .

GNOCCHI WITH CASTELMAGNO CHEESE

By cyclonebill (Gnocchi) [CC-BY-SA-2.0 (www.creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

INGREDIENTS FOR 4 PEOPLE

1 kg potatoes
Castelmagno cheese 150 g
300 g flour
50 g butter
salt
pepper

PROCEDURE:


Wash the potatoes well and boil them with skin. Peel and mash masher. Combine flour and knead. Long form of the sausages and cut into about 1 cm long cilingretti.

Prepare the castelmagno sauce by melting  butter in a saucepan, add the crumbled Castelmagno. Cook for 5 minutes over low heat, stirring. Add salt and pepper.

Cook the gnocchi in boiling salted water, drain, as they are afloat. Finally, toss with the hot Castelmagno sauce.

Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .  

TAGLIOLINI PASTA

"Tajarin" in piedmontese dialect or "tagliolini" in italian, are long fresh egg pasta and represent one of the Piedmontese cuisine specialities expecially between the Langhe hills. They are a kind of noodles but much more purposes.

It seems that already in the 15th century the "Tajarin" was prepared especially in the area of the Langhe and Monferrato.


Even today  "Tajarin" are often simply perfumed with truffle or flavored with a ragout of offal (at langarola).

INGREDIENTS:


-sifted flour 500 g
-whole eggs 2 and 4 yolks
-1 teaspoon of oil and a pinch of salt.

PROCEEDING

Kneading all ingredients well. Wrap the dough in a cloth dampened previously water lukewarm. Leave stand for a couple hours.

Kneading another time  and route with the mattarello up to get a very thin Browse. Rolling the browse until you get a sort of pulp salami. Cut Tajarin thin as hair  with a knife.

Open well the "Tajarin" on a tray with lot flour and let dry slightly.

Cook in abundant saltwater for not more than 3\4 minutes and dress to pleasure with:


-game sauce
-with white truffle 

LANGHE TAJARIN PASTA

INGRDIENTS FOR 6 PERSONS 


- 500 gr of tajarin pasta
- 500 gr chicken liver
- 1 / 2 onion,
- Rosemary
- 1 clove garlic
- 1 tablespoon of
tomato puree
- Vino Bianco DOC Piedmont
- Dry Marsala
- Salt and pepper

PROCEDURE

Finely chop the chicken livers and pass them in white wine.


Chop half of onion and fry it in olive oil, pour the chicken livers and continue to brown. Sprinkle with the dry Marsala. When it has completely evaporated add the tomato puree, rosemary and finely chopped garlic. Add the tajarin pasta previously cooked in water.

This recipe is typical of the Langhe, the same source land of tajarin pasta. Was obviously a poor dish that uses the waste of the slaughter of chickens.

AGNOLOTTI

INGREDIENTS:

Serves 6 \ 8 PEOPLE
Beef stew g. 350
Roast pork g. 200
Sausage g. 100
Calf brains g. 100
No Scarola 1 bunch
No Eggs 3 \ 4
Nutmeg
Gravy Parmesan
 Butter
Salt

INGREDIANTS FOR PASTA
Farina G. 600
Water G.  150
Eggs 3




PROCEEDINGS
Lightly boil sausage and brains. Also boil the scarola, squeeze it and grind it and flavour in meat sauce and little butter.
Chop all qualities of meat and sausage, then put into a container, add the escarole, three or four tablespoons of Parmesan, a pinch of salt, some grated nutmeg and eggs to make up a mixture of the right consistency. Mix all ingredients well. 

Mix flour, eggs and water to prepare the dough with a rolling pin and then draw two or three thin sheets.
While preparing a pastry dough keep the other well-covered remains rightly so soft. The filling get many balls the size of a hazelnut and arrange on a sheet spacers between them, cover with another sheet as is normal, the fingers press between a filling and the other, then with the toothed wheel, cut out a number agnolotti square.

SIGHTS:
Tradition wants that these dumplings are served as a dish in broth. They may also be used dry, savory stew in broth instead of water: then drizzle with melted butter and a few leaves of sage agnolotti sprinkling with Parmesan cheese and thin slices of truffle or dress with a tomato sauce or meat sauce .