If I had to pick something good of being stuck in my home due to the Covid 19 global outbreak, I would say that I have plenty of time to plan my next travel. We just need to wait, respect the rules our governments are giving us to prevent further development of the virus, and pretty soon we will be able to travel again.
At time of planning a trip one have to take into account that food will play an essential role within the overall experience. Some Countries offer more food choice than others, some are very rich in cooking traditions, some others are less, in some cases your palate will face hard moments and in some others it will be simply delighted.
Therefore, since I started telling you about my city, Torino, I also want my first food exercise for you to be from this city. Here below you’ll find the recipe for one of the most iconic first courses of ours called “Agnolotti del Plin”. Try to make it yourself in preparation of your next trip to Torino and the Piedmont Region. Remember that each restaurant will have its own interpretation of this recipe and you may find different ingredients for the stuffing. Thus, the one I am providing you is my mother’s recipe.
There are 2 separate prepartions: the hand-made pasta and the stuffing.
For the Pasta:
400 gram of wheat flour, 4 egg
If you have a wooden pastry board it’s better.
Procedure: place the flour on the pastry board and shape it as a volcano, brake the eggs into the crater and with your fingertips gradually bring the flour to the center, mixing it with the eggs. Then start kneading with regular movements of your hands for 15 minutes until it gets smooth and elastic. Make a ball with the dough, wrap it with a film and let it rest in a cool place for about an hour (the refrigerator is fine but in the less cold part).
For the stuffing:
150 grams of beef or veal
150 grams of pork meat
150 grams of rabbit meat
200 grams of spinach or endive
100 gr of Parmigiano Reggiano Cheese (do not use any “parmesan” cheese, please)
Onion, garlic, rosemary, bay leaves, celery, carrot, salt, olive oil.
Procedure: in a medium-sized saucepan, sauté onion, celery and carrot in olive oil and rosemary, then add the meats altogether and let them brown adding a clove of garlic and bay leaf. In the meantime, boil the spinach (or endive).
When all the meats are well browned (don’t cook them too much or they will be too dry) and the boiled spinach and mince all together, mix the whole stuffing by adding an egg (or 2 if necessary) and Parmigiano Reggiano. Your stuffing is ready.
Final: Take the dough you have prepared and roll it into a very thin sheet which shall have the shape of a very large circle. At about 1 cm from the edge of the sheet and at a distance of about 1 cmc from each other, put small balls of stuffing. Fold the edge of the dough over the stuffing and close each “agnolotto” by pressing with your fingers (“plin”) on the pasta itself. Divide the individual corners with the toothed wheel
Boil in salted water for 3/4 minutes (if the puff pastry has not come very thin, let it boil for a few more minutes).
If you are very confident with you cooking abilities than you don’t need any dressing, although a simple butter and sage dressing will work very well.