DISH RESEARCH · Noodle dish
Agnolotti piemontesi dal plin
Also known as: Agnolotti dal plin, Agnolotti del plin
Small Piedmontese pasta parcels with mixed meats, escarole and Parmesan.
About Agnolotti piemontesi dal plin
Agnolotti dal plin are small filled pasta parcels associated with the Alta Langa around Alba in Piedmont. Their name refers to the pinch that closes the thin pasta around the filling.
This regional recipe combines pork, rabbit and a shoulder cut with escarole, Parmesan and aromatic vegetables. Rosemary and bay leaf give the meat filling herbal depth.
Thin pasta surrounds a finely minced filling in little boat-like parcels. The source offers them plain on a hemp napkin or with strained roast juices; this profile selects the plain presentation.
Allergens in this recipe
Contains: Wheat (gluten), Celery, Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Agnolotti piemontesi dal plin
Piemonte Italia’s Alta Langa agnolotti dal plin.
- GarlicAromatic
- Bay leavesAromatic
- CarrotAromatic
- OnionAromatic
- Pork legFilling
- Wheat flourBase
- CeleryAromatic
- EscaroleFilling
- Extra-virgin olive oilCooking medium
- Parmigiano ReggianoFilling
- Rabbit meatFilling
- RosemaryAromatic
- SaltSeasoning
- PepperSeasoning
- Sotto spalla shoulder cutFillingIngredient page not linked
- Egg yolkBinder
- EggsBinder
- WaterLiquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Garlic: No positive allergen conclusion recorded; absence is not verified
- Bay leaves: No positive allergen conclusion recorded; absence is not verified
- Carrot: No positive allergen conclusion recorded; absence is not verified
- Onion: No positive allergen conclusion recorded; absence is not verified
- Pork leg: No positive allergen conclusion recorded; absence is not verified. Broader pork link; leg cut retained in name.
- Wheat flour: Wheat (gluten). Source calls this farina in standard thin fresh egg-pasta context; standard wheat-flour identity is retained, not hypothetical substitutes.
- Celery: Celery
- Escarole: No positive allergen conclusion recorded; absence is not verified
- Extra-virgin olive oil: No positive allergen conclusion recorded; absence is not verified
- Parmigiano Reggiano: Milk. Broader Parmesan catalogue link.
- Rabbit meat: No positive allergen conclusion recorded; absence is not verified
- Rosemary: No positive allergen conclusion recorded; absence is not verified
- Salt: No positive allergen conclusion recorded; absence is not verified
- Pepper: No positive allergen conclusion recorded; absence is not verified. Source says pepe; broader pepper candidate.
- Sotto spalla shoulder cut: No positive allergen conclusion recorded; absence is not verified. Animal not specified by the selected source.
- Egg yolk: Egg
- Eggs: Egg
- Water: No positive allergen conclusion recorded; absence is not verified
Recipe-specific unresolved details
- The source leaves the animal for sotto spalla unspecified.
- Water selected from the recipe’s water-or-broth cooking option; plain serving selected instead of roast juices.
Origins & food traditions
Alta Langa around Alba, Piedmont, Italy.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Piedmontese Cuisine
- Piedmontese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.