'Agnolotti al Plin' are a square or rectangular shape agnolotti with a side of about 1 inch. Plin' means a 'pinch' because you pinch it with thumb and forefinger between each mound of filling to close and seal the little pasta packets. Traditionally, they are dressed in a beef broth and a pinch of melted butter or in a fresh sage and generous melted butter sauce, as any other more complex sauce would take away the flavours of the agnolotti filling. In both cases topped with Parmigiano Reggiano cheese!
Hotel Barolo - Ristorante BrezzaVia Lomondo, 2 - 12060 Barolo (Cn) - Italia
Tel: +39 0173.56354 - Fax: +39 0173.560026