Ciao Chow Linda

Plin – meat filled pasta from Piedmont

Ingredients

• FOR THE STUFFING:

• leftover pieces chicken meat, beef stew, pork roast or rabbit

• (enough to make about two cups when finely ground)

• 1 wedge leftover roasted cabbage

• 1/2 cup parmesan cheese

• 1/4 cup chicken broth, or more if necessary

• FOR THE PASTA:

• 2 cups OO flour

• 4 eggs plus one egg yolk

Instructions

1. FOR THE DOUGH:

2. Place the flour and the eggs in a food processor and blend until homogenized.

3. If it’s too sticky, add more flour until it comes together in a ball.

4. Knead on a board until it’s smooth.

5. Let it rest, covered, for at least 20 minutes before rolling out.

6. Follow the video for directions on stuffing and cutting into the plin shape.

7. FOR THE STUFFING:

8. Place all the stuffing ingredients in the food processor except parmesan cheese.

9. Add the chicken broth a little at a time until the consistency is like a soft cheese.

10. You may not need it all, or you may need more, depending on how much meat you used.

11. After you’ve made the plin, boil in salted water, drain and toss with a light meat sauce and parmesan cheese, or serve with melted butter, sage and parmesan cheese sprinkled on top.