Agnolotti del Plin

Agnolotti del Plin are a traditional dish from Piedmont and one of thoserecipes that have been passed down through generations in my family. Myfather's grandfather was from Piedmont and he was the one who passed the recipeon to my parental grandmother, who in turn passed it on to my father. You mightbe wondering what this has to do with Valentine's Day? Well, this homemadepasta filled with roasted meat spreads love, care and patience. Although it isusually a holiday season, I think it is appropriate for Valentine's Day – atleast for the passion, attention and hard work this recipe requires, which issimilar to that in a relationship. Agnolotti del Plin are fresh pasta filledwith leftover roasted meat (veal, pork and rabbit). Plin is the name from thelocal dialect and means to pinch the side of the agnolotti to seal itscontents. It is important to understand the concept of using leftovers, amethod used in the past with the goal of not wasting food but creating an evenjuicier recipe. For this reason, there is no single recipe for agnolotti delplin; it all depends on what is left over: while meat is the main ingredient,some families add some cabbage or spinach, while others add cheese. In general,the filling must be very simple, because remember that this recipe is made withwhat is left over, so there is no sophistication in the choice of ingredients.

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