07/06 Cooking Class: Agnolotti del Plin
Thursday, July 6th
5:30pm to 7:30pm
Agnolotti del plin filled with imported ship ricotta.
Herb butter sauce served in a parmigiano crisp basket
Agnolotti del plin is an iconic Piedmontese pasta dish. The name for this specialty comes from the regional dialect where plin literally translates to ‘pinch’, describing the technique used to make this pasta. The sheets of pasta are pinched together to form small pouches of agnolotti. Agnolotti del plin filled with imported ship ricotta.