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An iconic dish from Piemonte, Agnolotti Del Plin gets its name from the regional dialect for “pinch,” which is how you made the pasta. To form each agnolotto, you pinch two sheets of pasta together, or “fare il plin,” to create the small pouches.
We paired the pasta with a traditional sage-and-butter sauce. For best results, enjoy with a robust glass of Barolo!
To cook and assemble the dish:Bring 6 quarts of salted water to a boil. Add the fresh agnolotti, stirring gently, and cook them for 3-4 minutes or until the agnolotti are bobbing on the surface of the water.
Meanwhile, melt the butter in a saucepan over medium heat. Lay the sage leaves in the pan and heat until the butter is sizzling gently. Toast the leaves for about 1 minute, then remove them.
Add 1 cup of water to the butter, then swirl the pan and simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat.
Drain the agnolotti and add them to the sauce in the pan. Toss and cook them for about 1 minute over medium heat until the sauce is bubbling. Remove the pan from the heat, add the grated cheese.
For a festive twist during the holiday season, surprise your friends and family: shave fresh white truffles over the pasta! You won’t be sorry.
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