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Wild Boar Agnolotti del Plin
Agnolotti del Plin with Wild Boar

Wild Boar Agnolotti del Plin

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Ingredients

Adjust Servings:
Agnolotti Dough
400 g Flour
6 Egg Yolks
Wild Boar Marinade
300 g Wild Boar
1 Onion
1 Carrot
1 Celery
Bay Leaf
Sage
Rosemary
Juniper Berries
Whole Pepper
Red Wine
Wild Boar Stuffing
Marinated Wild Boar Meat with all the marinade liquid
1 Onion
1 Carrot
1 Celery
1 Bouquet garni
400 g Peeled tomatoes
80 g Grated Parmigiano Reggiano Cheese
Cuisine:

    Wild Boar Agnolotti del Plin: Dive into this traditional Italian pasta dish, filled with rich, gamey wild boar.

    • 30 minutes
    • Serves 8
    • Medium
    class="bordered-title"> Ingredients
    • Agnolotti Dough

    • Wild Boar Marinade

    • Wild Boar Stuffing

    Wild Boar Agnolotti del Plin is traditional dish that brings together the rustic charm of the Piedmont region with the robust taste of wild boar.

    Agnolotti del plin is a type of pasta, hand-pinched (hence ‘plin’) after being filled, typically with a mixture of meats or vegetables. The filling for our star dish, however, is wild boar, lending a unique, gamey flavor that is both intense and delicate.

    The process of making wild boar Agnolotti begins with the preparation of the pasta dough, followed by the slow-cooked wild boar filling. The meat is simmered until tender, then minced and combined with Parmigiano Reggiano Cheese before being enclosed in the pasta. Once pinched into small, pillow-like shapes, the Agnolotti are ready to be cooked and served with a simple sauce that complements the rich wild boar filling.

    This dish is a testament to Italy’s culinary tradition, where simple, quality ingredients are transformed into meals that delight the senses. So, the next time you’re in the mood for Italian, why not venture beyond the usual and try wild boar Agnolotti del plin? It’s a taste of the Italian countryside that you won’t soon forget.

    Steps

    1
    Done
    1 nuit

    Marinate the Wild Boar Maat

    Cut the wild boar meat into pieces and place it in a bowl. Add roughly cut vegetables, aromatic herbs, juniper berries, and whole pepper. Pour red wine until everything is covered. Cover and let it rest overnight in the refrigerator.

    2
    Done
    10 minutes

    Fresh Pasta Dough

    Pour the flour onto a work surface and make a well. Pour the egg yolks into it and incorporate the flour using a fork. When all the flour is incorporated, start kneading the dough with your hands. Knead until you get a smooth and elastic dough. Cover with plastic wrap and let it rest for an hour in the refrigerator.

    3
    Done
    4 heures

    Cooking the Wild Boar Meat

    Prepare a soffritto of carrot, onion, and celery. In a pot, sauté the vegetables in a little olive oil. Add the bouquet garni and then the marinated meat. Brown the pieces of wild boar. Then add the peeled tomatoes and the marinade liquid. Cook over low heat for 4 hours. Once the cooking is finished, remove the bouquet garni. Strain the cooking juice and set aside. Let the meat cool and set aside.

    4
    Done
    5 minutes

    The Stuffing

    Chop the cooled meat. Add grated Parmesan and nutmeg. Mix well. Add breadcrumbs if necessary. Set aside.

    5
    Done
    10 minutes

    Shaping the Agnolotti

    Divide the dough into 4 equal pieces. Roll out the first piece into a rectangle of dough using a rolling pin and keep the others well wrapped in plastic wrap so they don’t dry out. Pass the dough through the pasta machine starting at notch 0, then fold it and pass it through the pasta machine again. Proceed in this way until notch 6 to obtain a sheet of dough of the right width and almost transparent. Place the obtained strip of dough on a lightly floured work surface, flour it lightly. Using a piping bag, place nuts of stuffing at regular intervals, about 3 cm. Fold the dough over itself to cover the stuffing. With your fingers, pinch to seal the dough between each piece of stuffing. Using a crimped wheel, cut the dough, then separate each agnolotti.

    6
    Done
    5 minutes

    Cooking the Agnolotti

    In a frying pan, reduce the meat cooking juice. Cook the wild boar agnolotti in a large pot of salted water. When they rise to the surface, sauté them in the cooking juice. Serve.

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