{"id":43544,"date":"2017-04-19T13:23:03","date_gmt":"2017-04-19T11:23:03","guid":{"rendered":"https:\/\/iloveitalianfood.it\/agnolotti-viola-al-tartufo-nero-en\/"},"modified":"2023-11-30T14:44:13","modified_gmt":"2023-11-30T13:44:13","slug":"agnolotti-del-plin-with-black-truffle","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/agnolotti-del-plin-with-black-truffle\/","title":{"rendered":"Purple Agnolotti del Plin with Black Truffle"},"content":{"rendered":"<p><strong>Agnolotti del plin<\/strong>, also known as\u00a0<em>ravioli del\u00a0plin<\/em>,<b>\u00a0<\/b>are part of the filling pasta family and they&#8217;re similar to Piedmontese Agnolotti, which diversifies mostly in the shape. Indeed, agnolotti have a squared shape, while <em>agnolotti del plin<\/em>, typical of Langhe and Monferrato areas, are smaller and closed like a napkin pinched at its extremities\u00a0(the name &#8220;plin&#8221;, indeed, refers to the act of pinching the pasta dough to create the shape).<\/p>\n<p>The\u00a0<strong>agnolotti del plin<\/strong>\u00a0are mentioned in the list of Italian Traditional Agricultural Products, thus protected by a production guideline of Piedmont Region. Even if this preparation&#8217;s versions are various, according to family&#8217;s recipes, towns, provinces, as for many other Italian traditional recipes, the most popular recipes to make agnolotti del plin are four:<\/p>\n<ul>\n<li>with roast sauce<\/li>\n<li>with butter, sage and Grana Padano or Parmigiano Reggiano<\/li>\n<li>with Piedmontese meat rag\u00f9<\/li>\n<li>in meat broth<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[ultimate-recipe id=&#8221;43928&#8243; template=&#8221;default&#8221;]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>32629<\/p>\n","protected":false},"author":570,"featured_media":43545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43544"}],"version-history":[{"count":6,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43544\/revisions"}],"predecessor-version":[{"id":43948,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43544\/revisions\/43948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43545"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}