🥟 Agnolotti del plin
Agnolotti del plin are tiny Piedmontese pasta parcels filled with roasted meat — typically beef, pork and rabbit. Plin means “pinch” in Piedmontese, after the pinch that seals each little pocket. They are boiled briefly and served with melted butter and sage, so every bite is soft pasta, a rich meaty centre and a nutty, herby butter sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g “00” flour and 3 eggs for the pasta
- 200 g beef shoulder, diced
- 150 g pork loin, diced
- 150 g rabbit meat, boned
- 1 onion, 1 sprig rosemary, 1 garlic clove
- 1 tbsp olive oil, salt, pepper, a pinch of nutmeg
- 60 g butter
- 10 fresh sage leaves
Method
- Knead the flour and eggs into a smooth dough, wrap and rest for 30 minutes.
- Brown the beef, pork and rabbit in oil with the onion, garlic and rosemary, add a little water, cover and cook gently for 60 minutes until very tender. Cool, then mince finely, season with salt, pepper and nutmeg.
- Roll the dough very thin into long strips. Pipe or spoon small balls of filling 2 cm apart along one edge, fold the dough over, pinch between each ball and cut into little parcels.
- Boil the agnolotti in salted water for 2–3 minutes until they float.
- Meanwhile melt the butter with the sage until it foams. Toss the drained agnolotti in it and serve.
How to make it lighter
- Butter is the main extra: 1 tbsp butter ≈ 100 kcal, so 30 g for four people instead of 60 g keeps the sauce light.
- Serve a starter-sized plate of 12–15 agnolotti with a vegetable side rather than a full bowl.
- Instead of butter, toss them in a few spoonfuls of the skimmed roasting juices.
History
The dish comes from the Langhe and Monferrato hills of Piedmont, where filled pasta was a way to use leftover roast meat. Plin is the local dialect word for a pinch. Today agnolotti del plin are a signature first course of Piedmontese trattorias, served either with butter and sage or with the meat juices from the roast.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →