Plin

Method

Make a well with the flour on a clean surface, add eggs and salt, then knead until smooth and elastic, resting the dough for 30 minutes wrapped in cling film. Meanwhile, prepare the filling by browning the onion in a little butter, then combining with beef, pork, breadcrumbs, egg yolk, Parmigiano-Reggiano, wine and pepper until well amalgamated. Roll out the pasta dough very thinly between two sheets of greaseproof paper, then cut into small squares approximately 5cm by 5cm. Place a small teaspoon of filling in the centre of each square, fold diagonally to form a triangle, then bring the two opposite corners together and press firmly to seal, forming the characteristic plin shape. Cook the plin in salted boiling water until they float and then cook for a further 2-3 minutes until tender. Drain carefully and serve dressed with melted butter infused with crispy sage leaves and freshly grated Parmigiano-Reggiano.