{"id":2269,"date":"2022-03-10T17:45:13","date_gmt":"2022-03-10T16:45:13","guid":{"rendered":"https:\/\/visitmurazzano.it\/agnolotti-del-plin-avec-sauce-au-roti\/"},"modified":"2022-09-28T16:17:32","modified_gmt":"2022-09-28T14:17:32","slug":"agnolotti-del-plin-avec-sauce-au-roti","status":"publish","type":"page","link":"https:\/\/visitmurazzano.it\/fr\/agnolotti-del-plin-avec-sauce-au-roti\/","title":{"rendered":"Agnolotti del Plin avec sauce au r\u00f4ti"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; custom_padding_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb admin_label=\u00a0\u00bbHeader\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb use_background_color_gradient=\u00a0\u00bbon\u00a0\u00bb background_color_gradient_start=\u00a0\u00bbrgba(0,0,0,0.46)\u00a0\u00bb background_color_gradient_end=\u00a0\u00bbrgba(0,0,0,0.52)\u00a0\u00bb background_color_gradient_overlays_image=\u00a0\u00bbon\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/visitmurazzano.it\/wp-content\/uploads\/2022\/03\/agnolotti-del-plin.jpg\u00a0\u00bb custom_padding=\u00a0\u00bb120px||120px||true|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb35px||35px||true|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb15px||15px||true|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb title_text=\u00a0\u00bbagnolotti-del-plin\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][et_pb_row _builder_version=\u00a0\u00bb4.9.10&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.9.10&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbd72c0383-6487-4f2c-ac5c-7d48a6376757&Prime; header_font=\u00a0\u00bbPlayfair Display||||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_font_size=\u00a0\u00bb56px\u00a0\u00bb animation_direction=\u00a0\u00bbtop\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; header_font_size_tablet=\u00a0\u00bb10vw\u00a0\u00bb header_font_size_phone=\u00a0\u00bb\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<h1>Agnolotti del Plin<br> \u00e0 la sauce r\u00f4tie<\/h1>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.4em\u00a0\u00bb header_3_font=\u00a0\u00bb|700|||||||\u00a0\u00bb header_3_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]Un plat dont les racines se trouvent dans les Langhe et le Monferrato, autrefois servi pendant la p\u00e9riode de No\u00ebl et lors d&rsquo;occasions sp\u00e9ciales. Mais pourquoi s&rsquo;appellent-ils Plin ? Le terme Plin signifie \u00ab\u00a0pincer\u00a0\u00bb et fait r\u00e9f\u00e9rence \u00e0 la technique avec laquelle la garniture est ferm\u00e9e \u00e0 l&rsquo;int\u00e9rieur des p\u00e2tes fra\u00eeches, en pin\u00e7ant doucement les extr\u00e9mit\u00e9s. \n\nUne ancienne coutume consistait \u00e0 consommer les raviolis dans une serviette pli\u00e9e, afin de conserver toute son incroyable douceur. Ils \u00e9taient consomm\u00e9s sans assaisonnement, sinon dans de rares cas accompagn\u00e9s d&rsquo;une tasse de bouillon et d&rsquo;un verre de vin.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1&Prime; admin_label=\u00a0\u00bbMission\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; custom_padding_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bb16a54059-cc81-4572-9c70-eda6a6c419bf\u00a0\u00bb text_text_color=\u00a0\u00bbrgba(0,0,0,0.8)\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.6em\u00a0\u00bb header_3_font=\u00a0\u00bb|700|||||||\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; text_font_size_tablet=\u00a0\u00bb15px\u00a0\u00bb text_font_size_phone=\u00a0\u00bb13px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb55px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bboff|desktop\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<h3>Ingr\u00e9dients<\/h3>\n<p><strong>Pour la p\u00e2tisserie<\/strong><\/p>\n<ul>\n<li>300 gr. de farine 00<\/li>\n<li>1 \u0153uf entier<\/li>\n<li>3 jaunes<\/li>\n<li>Semoule de bl\u00e9 dur au go\u00fbt<\/li>\n<\/ul>\n<p><strong>Pour la farce<\/strong><\/p>\n<ul>\n<li>250 grammes de veau<\/li>\n<li>150 gr de porc<\/li>\n<li>200 g de cuisses de lapin<\/li>\n<li>600 gr d&rsquo;\u00e9pinards<\/li>\n<li>une t\u00eate de scarole ou d&rsquo;endive<\/li>\n<li>1 oeuf<\/li>\n<li>150 g de parmesan<\/li>\n<li>Noix de muscade<\/li>\n<li>Romarin<\/li>\n<li>oignon, c\u00e9leri, carotte<\/li>\n<li>1 gousse d&rsquo;ail<\/li>\n<li>1 verre de vin rouge<\/li>\n<li>huile, sel, poivre<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/visitmurazzano.it\/wp-content\/uploads\/2022\/03\/agnolotti-del-plin.jpg\u00a0\u00bb alt=\u00a0\u00bbanchois verts\u00a0\u00bb title_text=\u00a0\u00bbagnolotti-del-plin\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb\u00a0\u00bb custom_margin_phone=\u00a0\u00bb\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb0px||||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.8&Prime; _module_preset=\u00a0\u00bb16a54059-cc81-4572-9c70-eda6a6c419bf\u00a0\u00bb text_text_color=\u00a0\u00bbrgba(0,0,0,0.8)\u00a0\u00bb text_font_size=\u00a0\u00bb16px\u00a0\u00bb text_line_height=\u00a0\u00bb1.6em\u00a0\u00bb header_3_font=\u00a0\u00bb|700|||||||\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; text_font_size_tablet=\u00a0\u00bb15px\u00a0\u00bb text_font_size_phone=\u00a0\u00bb13px\u00a0\u00bb text_font_size_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb header_font_size_tablet=\u00a0\u00bb55px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bboff|desktop\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<h3>M\u00e9thode<\/h3>\n<p><strong>Pour la p\u00e2tisserie :<\/strong><br>Commencez par la pr\u00e9paration des p\u00e2tes fra\u00eeches. Disposez la farine tamis\u00e9e sur une planche \u00e0 p\u00e2tisserie, cr\u00e9ez un creux et ins\u00e9rez les 3 jaunes d&rsquo;\u0153ufs et l&rsquo;\u0153uf entier \u00e0 l&rsquo;int\u00e9rieur. Dans un premier temps, battez d\u00e9licatement les \u0153ufs \u00e0 la fourchette, puis travaillez les ingr\u00e9dients \u00e0 la main jusqu&rsquo;\u00e0 ce que la p\u00e2te soit lisse et homog\u00e8ne. Couvrir les p\u00e2tes fra\u00eeches d&rsquo;un film plastique et laisser reposer au frais environ 1 heure. Passez maintenant \u00e0 la pr\u00e9paration du Plin. \u00c9talez la p\u00e2te jusqu&rsquo;\u00e0 obtenir une feuille tr\u00e8s fine. Sur la moiti\u00e9 inf\u00e9rieure de chaque p\u00e2te \u00e0 l&rsquo;aide de la poche \u00e0 douille, disposer une boule de garniture d&rsquo;environ 20 grammes en laissant un espace de 2 centim\u00e8tres entre chaque boule. Repliez ensuite la p\u00e2te sur elle-m\u00eame du c\u00f4t\u00e9 long et pincez les bords de la p\u00e2te sur les c\u00f4t\u00e9s des boules de garniture avec vos doigts. A l&rsquo;aide d&rsquo;une roulette coupez la p\u00e2te dans le sens de la longueur \u00e0 quelques millim\u00e8tres de la garniture.<\/p>\n<p><strong>Pour la farce :<\/strong><br>Coupez les l\u00e9gumes et mettez-les de c\u00f4t\u00e9. Apr\u00e8s avoir d\u00e9graiss\u00e9 la viande, faire chauffer quelques cuill\u00e8res \u00e0 soupe d&rsquo;huile dans une po\u00eale et laisser colorer le porc et le veau jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient dor\u00e9s. Dans une po\u00eale \u00e0 part, dorer les cuisses de lapin dans deux cuill\u00e8res \u00e0 soupe d&rsquo;huile, jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient \u00e9galement dor\u00e9es. Ensuite, combinez tous les types de viande dans une seule et grande casserole. Ajouter le romarin, les carottes, le c\u00e9leri et l&rsquo;oignon et d\u00e9glacer avec un verre de vin rouge. Cuire \u00e0 feu vif pendant quelques minutes. Saler et poivrer et ajouter une louche de bouillon. Couvrez avec un couvercle et faites cuire \u00e0 feu doux environ 1 heure. Lorsque les viandes sont cuites, laissez-les refroidir hors de la casserole. Gardez la sauce de cuisson de c\u00f4t\u00e9 car ce sera la sauce du plin. Pendant ce temps, faites cuire les \u00e9pinards dans une po\u00eale avec un filet d&rsquo;huile jusqu&rsquo;\u00e0 ce qu&rsquo;ils ramollissent (cela prendra environ 5 minutes).<\/p>\n<p>D\u00e9sosser ensuite le lapin, hacher le porc et le veau et les passer au mixeur pour les hacher. M\u00e9langer l&rsquo;\u0153uf, les l\u00e9gumes et le fromage, puis m\u00e9langer tous les ingr\u00e9dients et transf\u00e9rer le m\u00e9lange dans une poche \u00e0 douille.<\/p>\n<p>Avez-vous fini de pr\u00e9parer la garniture et les p\u00e2tes ?<br>Il est ensuite temps de faire cuire les plins dans de l&rsquo;eau bouillante sal\u00e9e pendant quelques minutes. Les \u00e9goutter et les faire revenir dans la po\u00eale avec la sauce r\u00f4tie dans laquelle vous aurez ajout\u00e9 quelques feuilles de sauge et une g\u00e9n\u00e9reuse noix de beurre.<br>Servir le plin bien chaud avec la sauce r\u00f4tie et saupoudrer g\u00e9n\u00e9reusement de parmesan.<br>Et enfin\u2026 bon app\u00e9tit !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.14.7&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Agnolotti del Plin \u00e0 la sauce r\u00f4tieUn plat dont les racines se trouvent dans les Langhe et le Monferrato, autrefois servi pendant la p\u00e9riode de No\u00ebl et lors d&rsquo;occasions sp\u00e9ciales. Mais pourquoi s&rsquo;appellent-ils Plin ? Le terme Plin signifie \u00ab\u00a0pincer\u00a0\u00bb et fait r\u00e9f\u00e9rence \u00e0 la technique avec laquelle la garniture est ferm\u00e9e \u00e0 l&rsquo;int\u00e9rieur des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2269","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Visit Murazzano | Recette et origines des Agnolotti del Plin di Langa<\/title>\n<meta name=\"description\" content=\"Les Agnolotti del Plin al sugo d&#039;arrosto sont originaires du Monferrato. 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