Marbled Beef Agnolotti with a Hazelnut Crumb, Sage Butter & Parmesan
Marbled Beef Agnolotti with a Hazelnut Crumb, Sage Butter & Parmesan

/ serving

Marbled Beef Agnolotti with a Hazelnut Crumb, Sage Butter & Parmesan

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. This dish hearkens back to the lavish feasts thrown by Italian nobility once upon a time. During these celebrations, copious amounts of roasted meat were made; the leftover roasted meat was used the next day for agnolotti del plin, a dish reminiscent of ravioli. Classically, it is filled with roasted meat, and in Montferrat, it is traditionally filled with the meat of donkeys.

Leaving the donkeys in Montferrat, however, we prepare our agnolotti del plin from the highest grade marbled beef, which we have braised slowly in stock, red wine and our secret bouquet garni, to create a rich and flavourful filling for our agnolotti. To add texture to the velvety pasta and sauce, we top the dish with a beautiful hazelnut crumb - this is very traditional - as well as sage butter, known for its ability to marvellously enhance the flavour of meats, and an obligatory blanket of Parmigiano.

Beef Agnolotti: Pasta (50%): Wheat flour, Egg, Durum Wheat Flour, Salt, Water

Filling (50%): Beef (40%), Carrots, Onion, Celery, Italian Grated Cheese (Milk, Salt, Rennet), Red wine (Sulphites), Olive Oil, Rosemary, Salt, Black Pepper

Garnish Ingredients (garnishes packaged separately)

Sage Butter: 75kCal

Parmesan Cheese: 56kCal

Hazelnut Crumb: 50kCal

Find recipe card here

Story

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. This dish hearkens back to the lavish feasts thrown by Italian nobility once upon a time. During these celebrations, copious amounts of roasted meat were made; the leftover roasted meat was used the next day for agnolotti del plin, a dish reminiscent of ravioli. Classically, it is filled with roasted meat, and in Montferrat, it is traditionally filled with the meat of donkeys.

Leaving the donkeys in Montferrat, however, we prepare our agnolotti del plin from the highest grade marbled beef, which we have braised slowly in stock, red wine and our secret bouquet garni, to create a rich and flavourful filling for our agnolotti. To add texture to the velvety pasta and sauce, we top the dish with a beautiful hazelnut crumb - this is very traditional - as well as sage butter, known for its ability to marvellously enhance the flavour of meats, and an obligatory blanket of Parmigiano.

Ingredients (allergens in bold and underlined)

Beef Agnolotti: Pasta (50%): Wheat flour, Egg, Durum Wheat Flour, Salt, Water

Filling (50%): Beef (40%), Carrots, Onion, Celery, Italian Grated Cheese (Milk, Salt, Rennet), Red wine (Sulphites), Olive Oil, Rosemary, Salt, Black Pepper

Garnish Ingredients (garnishes packaged separately)

Sage Butter: 75kCal

Parmesan Cheese: 56kCal

Hazelnut Crumb: 50kCal

Recipe Card

Find recipe card here