Agnolotti Del Plin With Black Truffle: Recipe & Flavors - Discover Now!
Is there anything more evocative of Italian culinary tradition than the delicate, hand-crafted pasta, particularly when it's graced with the earthy aroma of truffles? Agnolotti del plin, especially when paired with the opulence of black or white truffles, is a dish that transcends mere sustenance; it's an experience, a testament to the art of Italian cooking.
Hailing from the southern Piedmont region of Italy, agnolotti del plin, often likened to ravioli, are small, stuffed pasta parcels. The name "plin," meaning "pinch" in the local dialect, perfectly encapsulates the technique used in their creation. Unlike the square shape of regular agnolotti or ravioli, plin are distinguished by their pinched edges, a characteristic that lends them a unique texture and visual appeal. Making agnolotti del plin from scratch is, however, quite labor-intensive, due to their small size, which is why many families either opt to order them from the numerous excellent osterie (restaurants) dotting the region or reserve the process for special occasions, celebrating the art of family traditions.
The allure of agnolotti del plin lies not just in its intricate construction, but also in the potential for creative fillings. A classic filling might include a mixture of finely chopped mushrooms, fresh parsley, garlic, egg yolk, and ricotta cheese, often enhanced with olive oil. However, the dish ascends to new heights when enriched by the luxury of truffles. Whether it's the deep, musky notes of black winter truffles or the more delicate, ethereal fragrance of white Alba truffles, the addition of these prized fungi elevates the pasta to an unparalleled level of gastronomic delight. The truffle-infused butter, gently coating the perfectly cooked agnolotti, ensures that every bite is a symphony of flavor and texture.
The preparation of agnolotti del plin is a delicate dance between simplicity and precision. The pasta dough, once rested, is rolled out, and small mounds of filling are piped onto it. The dough is then folded over and pinched with expert hands to seal the parcels. The cooked agnolotti are then tossed in a pan with a sauce, perhaps a simple butter and sage, a porcini mushroom reduction, or a more complex truffle-infused sauce, ensuring that each tender parcel is perfectly coated. Even the simplest of preparations, a drizzle of olive oil and a grating of Parmesan cheese, highlights the quality of the pasta and its delicate, flavorful filling.
When considering the creation of agnolotti del plin, the chef's understanding of the dishs fundamentals is vital. Melt the butter in a saucepan over medium heat. Place the sage leaves in the pan and heat until the butter is sizzling gently. For those eager to create this pasta dish at home, recipes are available at your fingertips. Cook the agnolotti in a large pot of boiling salted water for around 3 minutes, until they rise to the surface. Drain the agnolotti well, then add to the pan with the porcini sauce, gently tossing to coat the pasta.
The art of serving agnolotti del plin is equally important. At a restaurant like Manzo at Eataly Flatiron, the dish is often presented with the utmost care. In a recent visit, a diner might start with an order of testa prosciutto and meatballs before sampling the agnolotti del plin, black truffle dish, priced at 32. The dish is served with utmost attention to detail, highlighting the pasta's exquisite quality and the chef's skill. Paired with a glass of fine wine, agnolotti del plin becomes not just a meal, but a culinary experience.
Beyond the individual components, the overall experience of eating agnolotti del plin is deeply rooted in the traditions of Piedmont. From the selection of fresh ingredients to the meticulous preparation and presentation, every step reflects a reverence for quality and an appreciation for the simple pleasures of life. For the first dish, it is typical to enjoy agnolotti del plin or some tajarin with truffles that will always hit the spot.
The addition of black winter truffle ($50 supplement) or alba white truffle ($105 supplement) signifies the chef's commitment to offering the best possible ingredients, adding to the opulence of the dish and transforming it into a truly special offering.
Agnolotti del plin stands as a testament to the enduring appeal of traditional Italian cuisine. From the small, pinched pasta parcels to the luxurious addition of truffles, it represents a celebration of flavor, texture, and the simple joy of sharing a delicious meal. It's a dish that deserves to be savored, appreciated, and remembered long after the last bite.
| Characteristic | Details |
|---|---|
| Pasta Type | Stuffed fresh pasta |
| Region of Origin | Southern Piedmont, Italy |
| Name Origin | "Plin" (pinch in local dialect) - referring to the method of sealing |
| Shape | Small, rectangular or square parcels with pinched edges |
| Typical Filling | Mixture of ingredients: mushrooms, herbs, cheese, eggs, and potentially truffles. |
| Common Accompaniments | Butter and sage sauce, porcini mushroom sauce, truffle-infused sauces |
| Preparation | Requires rolling the dough, piping filling, and pinching to seal |
| Cooking Time | Approximately 3 minutes in boiling salted water |
| Serving | Often served as a first course (primo) in Italy |
| Special Notes | The addition of truffles enhances the dish to a whole new level, with Black truffles or White truffles supplements |
| Regional Variations | Fillings and sauces vary based on local traditions and ingredients |
