Agnolotti del Plin al Fondo Bruno e Tartufo Nero - Agnolotti del Plin with Rich Veal Jus and Fresh Black Truffle
- Aug 5
- 2 min read
Region: Piedmont, Italy
Servings: 4
Prep Time: 2 hours
Cook Time: 4 hours
Story of the Dish
Among the treasures of Piedmont, Agnolotti del Plin represent one of Italy's finest filled pastas. The word plin means "pinch" in the Piedmontese dialect, referring to the distinctive technique used to seal each tiny pasta parcel with the fingertips.
Traditionally, the filling consists of slow-braised beef, veal, pork, vegetables, and aromatic herbs, finely chopped and enriched with Parmigiano Reggiano. The pasta is often served simply with butter and sage or in the rich juices of the roast (al tovagliolo or al sugo d'arrosto).
This Michelin-inspired interpretation elevates the classic by pairing the delicate agnolotti with a silky veal reduction, fresh black truffle, and aged Parmigiano Reggiano, while preserving the soul of one of Piedmont's most celebrated dishes.
Ingredients
Fresh Pasta
2½ cups Italian "00" flour
3 large eggs
1 egg yolk
Filling
10 oz braised beef
6 oz braised veal
4 oz roasted pork
1 onion
1 carrot
1 celery stalk
½ cup Parmigiano Reggiano, grated
1 egg
Fresh nutmeg
Salt and black pepper
Veal Jus
2 cups veal stock
1 cup braising juices
2 tbsp unsalted butter
Finish
1½ oz fresh black truffle
Parmigiano Reggiano (36 months)
Micro herbs
Premium Piedmont extra virgin olive oil
Preparation
Step 1 – Prepare the Filling
Finely chop the braised meats.
Cook the onion, carrot, and celery until soft.
Combine everything with:
Parmigiano
egg
nutmeg
salt
pepper
Mix until smooth.
Chill.
Step 2 – Make the Pasta
Combine flour, eggs, and egg yolk.
Knead until smooth.
Rest for 30 minutes.
Roll into very thin sheets.
Step 3 – Shape the Agnolotti
Pipe a thin line of filling.
Fold the pasta over.
Pinch (plin) between each portion.
Cut with a fluted pastry wheel.
Step 4 – Prepare the Jus
Reduce the veal stock and braising juices until glossy.
Whisk in the butter just before serving.
Step 5 – Cook the Pasta
Boil the agnolotti in generously salted water for 2–3 minutes.
Transfer directly into the veal jus.
Glaze gently.
Step 6 – Michelin-Star Plating
Arrange nine Agnolotti del Plin in a perfectly straight line across a large matte white plate.
Coat each one lightly with the glossy veal jus.
Shave generous slices of fresh black truffle over the pasta.
Finish with:
finely grated 36-month Parmigiano Reggiano
micro herbs
tiny drops of premium Piedmont olive oil
freshly cracked black pepper
Leave abundant negative space to emphasize elegance.
Chef's Tips
Roll the pasta paper-thin.
The filling should be smooth but still slightly textured.
Do not overcook the agnolotti.
Reduce the veal jus until it naturally coats the pasta.
Shave the truffle only at the last moment.
Wine Pairing
Best Choice: Barolo DOCG
Excellent alternatives:
Barbaresco DOCG
Langhe Nebbiolo DOC
Roero Rosso DOCG
Gattinara DOCG
Chef Gianluca's Final Advice
For a true Michelin-star presentation, avoid covering the pasta in excessive sauce. Each agnolotto should be individually glazed so its delicate folds remain visible. The black truffle should fall naturally over the pasta, while the veal jus provides shine rather than volume. Simplicity and precision are what transform this classic Piedmontese dish into fine dining.
— Chef Gianluca
Comments