Agnolotti of the Plin

Pour the flour onto a work surface, add the eggs and work until you obtain a smooth and compact dough; add only a little water if necessary. Wrap it in the plastic wrap and let it rest for an hour in a cool, dry place, so that the dough becomes more elastic and easier to roll out.

Brown the pork loin and the veal pulp in a large pot with some tablespoon of oil, until the surface is golden brown. In a second skillet brown the rabbit legs with two tablespoons of oil. An even browning indicates that the meat has developed an adequate aromatic base.

Gather all the meats into one shallow pan, add roughly chopped carrots, celery and onion, then season with salt and pepperAdd a ladle of broth or water, cover, and cook for about an hour. Keep cooking gently: the meat should be tender and the sauce should be sufficiently thick.

Remove the meat from the shallow pan and let them cool. Store the vegetables separately with the pan juices, then blend them until smooth. The consistency should be smooth and creamy, with no visible chunks; if the sauce seems too dry, use the remaining cooking liquid.

Cook spinach and escarole in skillet with a drizzle of olive oil, until they are completely wilted. Stir during cooking to distribute the heat and make sure there are no raw or crunchy bits. Let them cool before adding them. to the mixture of meat.

Bone the rabbit and cut it into pieces pork loin and the veal. Put all the meats in the blender, mince them, then add the egg, the wilted vegetables and the Parmigiano Reggiano. Season with salt to taste and pepper, and, if necessary, add a little broth. Blend until you obtain a thick, compact, and easily moldable filling.

Take one portion of dough at a time and immediately wrap the remaining one in the plastic wrap, to prevent it from drying out. Roll out thin, narrow, and long sheets. The dough should be uniform and flexible, without thick areas that would make it difficult to seal or cook the pasta. agnolotti.

Place small balls of filling, the size of a hazelnut, on the bottom half of each sheet of pastry, leaving about two centimeters between each one. Keep the quantities even: too large a portion can break the pastry, while a consistent spacing makes cutting and shaping easier.

Fold the pastry over itself lengthwise, covering the filling. Press and pinch the dough around the edges of each ball with your fingers: the characteristic plin should seal the edges well without completely squashing the filling. Remove any air pockets before cutting.

Using a pastry wheel, trim the dough lengthwise, staying a few millimeters away from the filling. Then separate the individual pieces and shape each into a rectangle. Make sure the edges are sealed tightly and the filling doesn't leak out, which is essential for even cooking.

Bring to a boil plenty of salted water and cook the agnolotti for a few minutes. Drain them as soon as they rise to the surface, a sign that they are cooked, then season them with the sauce obtained from the pan juices of the meats. Spread the sauce evenly, without breaking the pasta.