Named after the ‘plin’ or pinch used to separate each agnolotto.
This Piemontese shape is traditionally tiny and filled with a succulent meat braise. Popularized in North America by Thomas Keller, where they’re usually seen in a much larger form. The pocket created by the closure works wonderfully to gather condiment.
How we'd do it
Green spinach agnolotti filled with braised duck, served with its own braising liquid, melted butter, grated grana, and heaps of earthy black truffles.