Agnolotti del plin with roasted meat cooking juice

Ingredients

For the stuffing:

• 1 kg meat from Piedmontese veal
• 1 kg capocollo (a cut of pork – neck and shoulder)
• 1 rabbit
• 4 carrots
• 3 onions
• 3 celery stalks
• 2 garlic cloves
• 1 bunch of young chard
• 2 eggs
• 100 g Parmesan cheese
• 1 l white wine
• muscat, thyme, sage and rosemary
• extra virgin olive oil
• salt and pepper

For the pasta:

• 1 kg plain flour
• 800 g pasteurised egg yolks

Preparation

For the stuffing:

Cut the meat into pieces.Wash, peel and dice the carrots, onions, celery. Heat some oil in a pan and roast the meat. In another frying pan, heat further oil and sauté the garlic and vegetables. Add them to the meat and pour the wine. Stir in the chopped herbs and adjust salt and pepper to taste. Bake at 300 °F for 3 hours.Wash the chard removing the stalks and add to the meat and vegetables. Put the mixture through a mincer. Sprinkle with Parmesan, season with pepper, salt, muscat and add the eggs mixing until smooth.

For the pasta:

Mix the flour and egg yolks; use your hands to form the dough into a ball and let rest for 10 minutes. Roll out two fine sheets. With a spoon place the stuffing on a sheet, cover with the other one, close both the ends of the stuffed puffs (typically pinching the sheet – the plin) and cut the wrapped agnolotti. Cook them in salted boiling water for 3 minutes and toss with some meat cooking juice.

Cooking

Cook them in boiling salted water for 3 minutes and toss them in a little of the sauce obtained during the cooking of the filling.