Agnolotti “del Plin” are a typical dish of Piedmonts’ cuisine. Usually made by hand with extremely refined and tasty filled pasta they are much smaller than the “traditional” agnolotti. The “Plin” literally means “pinch” and, in fact, they appear as “pinched” in the middle, giving them a slightly curled shape, even more suitable for absorbing the sauce with which they are presented. The filling is strictly either lean or raw meat-based. The sauce can vary from simple butter and sage or gravy from roast.
Ingredients: Pasta 44%: soft WHEAT flour type “00”, durum WHEAT semolina, EGGS 20%, water. Filling 56%: cooked ham (Pork, salt, natural flavourings, sugars: dextrose and sucrose. Preservative: E250 Antioxidant: E301), beef 18.7%, raw ham (pork, salt, preservative: sodium nitrite), breadcrumbs (type “0” soft WHEAT flour, brewer’s yeast, salt), vegetables in variable proportions (onions, potatoes, carrots, spinach, chard), cheeses (containing MILK), potato starch, Grana Padano cheese [(MILK, salt, rennet, preservative: lysozyme (natural EGG protein), anti-caking agent: E460], dehydrated potatoes, flavourings (containing CELERY, MILK, GLUTEN), rice, vegetable fibre, salt, sunflower seed oil, red wine (contains SULPHITES), garlic, spices, aromatic plants. Sprinkle with rice cream. May contain traces of NUTS, SOYA, and FISH. Allergens: indicated in capital letters.
Cooking time: 2/3 minutes.
Cook in plenty of salted water.
Packaged in a protective atmosphere.
Consume within 3 days of opening.
Store in the refrigerator between 0 and +4°C.
To be consumed after cooking.
