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Agnolotti del Plin al Sugo d'Arrosto
A traditional Piedmontese dish featuring small, pinched pasta (agnolotti del plin) filled with roasted meats, served with a rich meat sauce derived from the roast.
๐ง ์ฌ๋ฃ
- 300 g All-purpose flour(plus more for dusting)
- 3 large Eggs
- 500 g Pork shoulder
- 300 g Veal
- 100 g Chicken livers
- 1 medium Onion(chopped)
- 1 medium Carrot(chopped)
- 1 stalk Celery stalk(chopped)
- 2 cloves Garlic(minced)
- 150 ml Dry white wine
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 100 g Parmigiano-Reggiano(grated)
- 1 pinch Nutmeg(freshly grated)
- to taste Salt
- to taste Black pepper(freshly ground)
- 30 g Butter
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the pasta dough: Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour into the eggs with your fingers until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
- 2
For the filling and sauce: Preheat oven to 180ยฐC (350ยฐF). Season the pork and veal with salt and pepper. Sear the meats in a hot, oven-safe pot with a little oil until browned on all sides. Add the chopped onion, carrot, and celery to the pot and sautรฉ until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Add the beef broth and chicken livers. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the meats are very tender.
- 3
Remove the pot from the oven. Carefully remove the pork and veal from the pot and set aside to cool slightly. Strain the braising liquid into a separate saucepan, discarding the solids. Skim off any excess fat from the liquid. Shred the cooled pork and veal finely. In a bowl, combine the shredded meats with the grated Parmigiano-Reggiano, a pinch of freshly grated nutmeg, and salt and pepper to taste. Mix well.
- 4
To make the agnolotti: Roll out the pasta dough very thinly (about 1-2 mm thick). Cut into small squares (about 3 cm). Place a small amount of filling in the center of each square. Fold the square in half diagonally to form a triangle, then bring the two bottom corners together and pinch to seal, creating the characteristic 'plin' shape.
- 5
To finish the sauce: Bring the strained braising liquid to a simmer in the saucepan. Cook until it has reduced to a sauce-like consistency. If it's too thin, you can thicken it with a little cornstarch slurry or by simmering longer. Stir in a knob of butter for richness.
- 6
Cook the agnolotti in a large pot of generously salted boiling water for 3-5 minutes, or until they float to the surface and are al dente. Carefully drain the agnolotti.
- 7
Gently toss the cooked agnolotti with the reduced sauce. Serve immediately, garnished with extra Parmigiano-Reggiano if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe quality of the meat is crucial for both the filling and the sauce.
- โDon't rush the braising process; slow cooking ensures tender meat.
- โThe 'plin' shape is achieved by pinching the pasta dough around the filling.
- โThe sauce should be rich and flavorful, complementing the meat filling.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of red wine to the braising liquid for deeper flavor.
- Some recipes include a small amount of mortadella in the filling for added richness.
- Serve with a simple sage butter sauce if a meat sauce is not desired.