⬇️ Agnolotti del plin.
Few filled pastas are as deeply connected to their region as Agnolotti del Plin. In Piedmont, these small pinched parcels are traditionally filled with slow cooked meats and served with sauces designed to enhance the filling rather than complete it.
Unfortunately many modern versions lose that balance. The filling becomes a smooth puree and the sauce becomes a little more than reduced gravy. This version is built differently.
📕 The complete recipe is now live on Substack, including the beef stock, braise, filling, dough and shaping process.
13 Comments
Bello
Thank you.
He’s like if Anton Chirgurh wasn’t a psychopath and instead became a pasta chef
Edit: thanks guys 🙂
you'r so underrated chef
Every video of yours first relaxes me, then makes me head for the fridge and pantry for eggs and flour. SO INSPIRING!!!
I love this guy’s pasta art and voice so much
Superb plate but i won't pay a lot for it like you asked before
Looks so good
$10 take it or leave it.
Stop playing bruh you just made fancy chef boyardee
No se pueden creer estos videos. Puras fabricaciones por IA.
Estos video no se pueden creer. Son puras fabricaciones por IA.
Just a peench