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Recipes Main Courses Pasta Rice and Grains Agnolotti dal Plin

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Prep Time: 60 minutes Cook Time: 25 minutes Servings: 4

This dish hearkens back to the lavish feasts thrown by Italian dukes
once upon a time. During these celebrations, copious amounts of
roasted meat were made; the leftover roasted meat was used the next
day for agnolotti dal plin. Centuries later, this dish is still a great way to
utilize meat trimmings from the previous nights meal, and Chef
Thomas McNaughton explains that this is why this dish is on the menu
at his restaurant Flour + Water throughout the year. This recipe uses
equal amounts of pork, chicken and rabbit for depth of avor, but you
can tweak the ratios depending on what you have on hand.

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Ingredients: Directions:
1 batch Ravioli Dough Prepare the ravioli dough as instructed. Let rest for at least 30 minutes at
room temperature. If resting for more than 6 hours, store the dough in the
For the lling: refrigerator. The dough will hold for up 2 days in the refrigerator, but its best
3 oz. (90 g) pork shoulder, cut into 1-inch (2.5-cm) cubes to use it the same day you make it, because the egg yolks will oxidize and
discolor the dough over time. Remove the dough from the refrigerator at least
3 oz. (90 g) boned chicken thighs, cut into 1-inch (2.5-cm) cubes 30 minutes before rolling it out.
3 oz. (90 g) rabbit loin, cut into 1-inch (2.5-cm) cubes
Kosher salt to taste To make the lling, in a large bowl stir together the pork, chicken and rabbit
and season with a few pinches of salt. Let sit for about 30 minutes. Heat the
2 Tbs. canola, grapeseed or vegetable oil canola oil in a 12-inch (30-cm) saut pan over high heat. Once hot, add the
2 Tbs. olive oil seasoned meat and cook, stirring occasionally, until the meat is caramelized
and deeply browned, about 5 minutes. Remove the meat to a plate and set
1 small onion, diced
1/2 cup (4 oz./125 ml) red wine
2 cups (2 oz./60 g) loosely packed spinach, coarsely chopped In the same pan over high heat, add the olive oil and the onion. Cook for about
4 minutes, scraping the bottom of the pan with a wooden spoon to release the
1/4 tsp. sherry vinegar fond (the caramelized meat on the bottom of the pan) until the onions are well
1 egg caramelized, about 10 minutes. Add the red wine and cook until the pan is
3/4 cup (3 oz./90 g) freshly grated Parmigiano-Reggiano cheese almost dry, 1 to 2 minutes. Add the spinach and cook until just wilted, about 1
minute. Remove the vegetables to a bowl and set aside until completely cool.
1 1/2 tsp. grated nutmeg
Freshly ground pepper, to taste Combine the onion mixture with the browned meat in a bowl and stir until well
incorporated. Put the warm meat mixture through a grinder, using a medium
To nish: die, into a bowl. If you dont have a meat grinder, use a food processor to grind
Semolina our for dusting it to a smooth texture or chop it as nely as you can by hand.
1 cup (8 . oz./250 ml) chicken stock Once the meat is ground, add the vinegar, egg, Parmigiano-Reggiano and
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter nutmeg and season with black pepper and salt. Mix well. This will make about
1 cup of lling.
4 whole sage leaves
Freshly grated Parmigiano-Reggiano cheese for nishing Dust 2 baking sheets with semolina our and set aside.

To make the pasta, slice off a section of the ball of dough, immediately
Related Recipes rewrapping the unused portion in plastic wrap. Place the piece of dough on the
Ravioli Dough work surface and, with a rolling pin, atten it enough so that it will t into the
widest setting of your pasta machine. Begin rolling the dough through the
machine, starting with the widest setting. Guide it quickly through the slot
once. Then decrease the thickness setting by one and repeat. Decrease the
thickness setting by one more and roll the dough through quickly one more
time. Once the dough has gone through three times, once of each of the rst
three settings, it should have doubled in length.

Lay the dough on a at surface. The doughs hydration level at this point is so
low that youll probably see some streaks; this is normal, which is the reason
for the next crucial step: laminating the dough.

Using a rolling pin as a makeshift ruler, measure the width of your pasta
machines slot, minus the thickness of two ngers. This measurement
represents the ideal width of the pasta sheet, with about a ngers length on
each side, so theres plenty of room in the machine. Take that rolling pin
measurement to the end of the pasta sheet and make a gentle indentation in
the dough representing the measurements length. Make that mark the crease
and fold the pasta over. Repeat for the rest of the pasta sheet, keeping that
same initial measurement. For best results, you want a minimum of four
layers. Secure the layers of the pasta together with the rolling pin, rolling it
at enough that it can t in the machine. Put the dough back in the machine,
but with a 90-degree turn of the sheet. In other words, what was the bottom
edge of the pasta is now going through the machine rst.

This time around its important to roll out the dough to three times on each
setting at a steady, smooth pace. If you roll it too fast, it will snap back to its
earlier thickness, thereby lengthening the time youre going through each

Its important to maintain a consistent speed while cranking in order to keep a

consistent thickness. You should be able to see and feel the resistance as the
dough passes through the rollers. On the rst time at each level, the dough
will compress. Its time to move onto the next level with the dough slips
through without any trouble. The rst few thickness settings (the biggest
widths) usually require three passes; once youre into thinner territory, theres
less pasta dough compressing, so it goes more quickly and two passes get the
job done.

Keep rolling the dough until it is just translucent, or just slightly thinner than
1/16 inch (2 mm). If you can see the outline of your ngers behind it, or the
grain of the wood table through the pasta, youre in good shape. For most (but
not all) hand-cranked pasta machines at home, its the second-to-last setting.
Cut a 2-foot (60-cm) section of the dough sheet and cover the rest of the
dough with plastic wrap.

Using a straight wheel cutter or a knife and a ruler, cut the sheet of dough in
half lengthwise, forming two strips that are about 3 inches (7.5 cm) wide.
Using a piping bag or a spoon, place 1 tsp. of lling onto the sheet in a row,
leaving 1/2 inch (12 mm) between dollops. Each inch of dough should have one
dollop of lling in the center. Take the edge closest to you and fold it over
away from youto comfortably cover the lling but still leaving about 1/4 inch
(3 mm) of dough bare at the far edge. Use a spritz of water from a spray bottle
to help seal it if necessary.

To form the individual agnolotti, hold your thumb and index nger
perpendicular to the table and pinch the dough between the lumps of lling.
Start on the right side of one strip and work your way down the line, one shape
at a time. Once the pinch is created, seal each agnolotti individually by gently
pressing the rest of the dough over the lling and removing any air pockets in
the front edge.

Using a uted cutter, trim the entire edge directly in front of the lling, cutting
as close as you can get to the lling without breaking the seal. For the nal
agnolotti-forming cuts, using a uted cutter, quickly and with some force, cut
them one by one directly in the middle of the pinch. The trademark pocket
should form with the swipe. Place the agnolotti on the prepared baking sheet,
spaced apart. Dont let them touch or they might stick. Repeat until you run
out of dough or lling. You should get about 75 pieces.

To nish, bring large pot of salted water to a boil. Drop the pasta in the boiling
water. Meanwhile, in a cold 12-inch (30-cm) saut pan add the chicken stock,
butter, and sage leaves. Turn the heat to high and bring the mixture to a

Once the pasta is cooked 80 percent through, until almost al dente, about 2
minutes, transfer to the saut pan. Stirring constantly but gently so as not to
break the agnolotti, nish cooking the pasta in the saut pan, still on high heat.
This should take about 3 minutes. Toward the end of cooking, swirl the pan
vigorously to create an emulsion and keep the sauce from breaking. The sauce
should coat the back of a spoon.

To serve, divide the pasta and sauce between 4 plates. Sprinkle with
Parmigiano-Reggiano and serve immediately. Serves 4.

Adapted from Flour + Water: Pasta, by Thomas McNaughton with Paolo

Lucchesi (Ten Speed Press, 2014)

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SummaryofCustomerRatings&Reviews WRITE A REVIEW

plasma800 a year ago

Review 1
I'm 50/50 on this one, but this is a personal thing as I found this to be very very rich, almost too rich.
Vote 1
1) Followed the dough recipe down to the ounce. Pasta turned out perfect!
Ability level: Intermediate
2) I ran 4 sheets of pasta. 2 to a thickness of 4, and 2 to 5. I wish I had ran all sheets to 6. 4 was too thick, 5 was better.
Cooks for: 1 to 2 people

Cooks: Every day 3) Followed the meat recipe by the numbers, it was delicious, but very rich. You could omit the rabbit. I don't exactly enjoy
breaking down rabbit, but I wanted to try the recipe as is, and I found 3oz right along the saddle. Really you could make
this with any meats you wanted... as long as it added up to around 9oz.

4) I used prepared water, turned out perfect. Wish it had been a higher boil when I dropped them in.. my bad on that one.

5) If I were to do this again, I'd cut some of the butter out of the nal step.. it was tasty, but again, a little over rich for me.
Matter of fact, in the future I might nish this in red sauce over the butter and chicken stock.

+ Pros: Impressive, Yield, Adaptable, Appearance

Yes, I recommend this product.

Helpful? Yes 1 No 0 Report