Agnolotti del Plin

Ingredients

• 400 g 00 flour
• 2 whole eggs plus 6 egg yolks
• 1 tsp fine salt
• 300 g pork loin, in one piece
• 250 g veal shoulder, in one piece
• 1 rabbit leg (optional)
• 50 g unsalted butter
• 2 tbsp olive oil
• 1 sprig rosemary
• 4 sage leaves
• 200 ml dry white wine
• 250 g spinach leaves
• 80 g Parmigiano Reggiano, grated, plus extra to serve
• 2 eggs, for the filling
• grated nutmeg
• salt and black pepper

Before you cook

• Cut the pork and veal into large chunks and season them with salt and pepper.
• Pile the flour on a board and make a deep well in the centre.
• Beat the whole eggs and yolks with the salt and pour them into the well.

Steps

1. Draw the flour into the eggs with a fork until a shaggy dough comes together.
2. Knead the dough for 10 minutes, until it is smooth and springs back when pressed.
3. Wrap the dough and leave it to rest at room temperature for 1 hour.
4. Heat the butter and oil in a heavy casserole over medium heat.
5. Add the pork, veal and rabbit with the rosemary and sage, and brown the meat on all sides for 10 minutes.
6. Pour in the wine and let it bubble away for 2 minutes.
7. Cover the pan, turn the heat low and cook for 1 hour, turning the meat every 20 minutes.
8. Lift the meat onto a board and pour the pan juices into a bowl.
9. Boil the spinach in salted water for 2 minutes, then drain it and squeeze it bone dry.
10. Chop the meat and spinach together, then mince them finely in a food processor.
11. Stir the Parmigiano, the 2 eggs and a good grating of nutmeg into the meat and season to taste.
12. Chill the filling for 30 minutes so it firms up.
13. Roll the dough through a pasta machine to its thinnest setting, in strips about 10 cm wide.
14. Pipe hazelnut-sized dots of filling in a line along the lower half of each strip, 2 cm apart.
15. Fold the top of the strip down over the filling and press the pasta flat between each dot.
16. Pinch each parcel closed between finger and thumb — that pinch is the plin — then cut them apart with a fluted wheel.
17. Warm the reserved roasting juices in a wide pan with 2 tablespoons of water.
18. Cook the agnolotti in a large pan of salted boiling water for 3 minutes, until they float.
19. Lift them straight into the warm juices and roll them gently to coat.
20. Serve at once, with grated Parmigiano at the table.