I’m American and my first time making agnolotti dal plin. I got the idea from a book called Pasta by Missy Robbins which is an excellent book and extremely well researched. I thought a lamb stuffing would pair well as I remember a Squisita Italia video with a chef doing it that way.
I’ll say that this a very laborious recipe. It takes many hours and also overnight to chill the stuffing as if it’s even a little warm it will be a nightmare stuffing that into pasta. Also to make sfoglia takes time as well.
Also it was my first time making agnolotti and it was surprisingly simple. I think I will make them smaller next time. I love the shape in the dal Plin style as it forms a little cup to hold sauce.
– 2 large carrots, roughly chopped
– 1 large onion, roughly chopped
– 1 medium bell pepper, roughly chopped
– 2 ounces pancetta, extremely fine dice
– 1 pound boneless lamb shoulder (or leg), cut into 2 inch cubes
– 1/2 bottle dry white wine
– 1 heaping tbsp tomato paste
– 2 eggs
– 2 bay leaves
– 10 whole peppercorns
– 1 large sprig rosemary
– 1 bulb garlic, sliced in half horizontally
– 75g pecorino or parmigiano, grated fresh
– 3 handfuls baby spinach
– 4 tbsp butter
– Couple sprigs of parsley, very finely chopped
– Couple sprigs of sage
Start by using a large Dutch over to brown cubed lamb, getting a hard sear on at least one side of each piece. Prepare the mirepoix by cutting up the entire onion and use only enough bell pepper and carrot to create a 2:1:1 ratio. Remove lamb from pot and add mirepoix. Cook until sweated and translucent, scraping bottom to deglaze.
Add wine to a small saucepan along with peppercorns, garlic, tomato paste, and bay leaves. Bring to gentle simmer and cover to cook for 10 minutes.
Pour the broth through a strainer into the Dutch oven and add lamb. Cover and cook over low flame until meat is completely fork tender, about 90 minutes.
While lamb is cooking, cook pancetta until crisp, and separately boil spinach very quickly before blanching in cold running water. Wrap spinach in towel and squeeze dry then finely chop or purée.
When lamb is done, remove and place in a covered dish in the refrigerator for 30 minutes. While lamb is chilling, pour liquid from Dutch oven into a saucepan fitted with a strainer. Reduce the liquid by half over medium heat. Remove lamb from refrigerator and chop to an extremely fine texture (almost like canned tuna).
In a large mixing bowl, put chopped lamb, grated cheese, eggs, pancetta, spinach, salt, pepper, and a couple spoon fulls of sauce reduction. The texture should be pliable and thick. Spread the mixture all over the inside of the mixing bowl, cover loosely, and put in refrigerator for at least 30 minutes.
Pipe filling into stuffed pasta of choice, preferably agnolotti dal plin. To finish, using a saucepan, heat knob of butter and a leaf or two of sage. Once butter is melted, add a couple spoonfuls of sauce, pinch of chopped parsley, and toss to combine. Serve immediately.
The photo is not mine fyi. In my exhaustion I forgot to take one when I finished lol.
by crek42