Gli agnolotti piemontesi conditi con la Barbera per l’#italianelpiatto

Eccoci giunti all’appuntamento mensile con l’Italia nel piatto, dedicato questa volta alla pasta fresca. E tutto si può dire del Piemonte tranne che sia privo di pasta fresca. In primis abbiamo gli arci-noti tajarin, tagliolini sottilissimi che, da tradizione, andrebbero preparati con soli rossi d’uovo (circa 40-42 tuorli per chilo di farina); ma, soprattutto, abbiamo la pasta ripiena, con plin e agnolotti a guidare il gruppo.

La pasta ripiena come la intendiamo oggi vide la luce e conobbe enorme successo in epoca medievale insieme a piatti quali torte salate o pasticci, con cui condivideva un medesimo obiettivo, il recupero di ingredienti o preparazioni che non si volevano o potevano sprecare. Lo scopo è rimasto tale nel tempo: anche in epoche ben più recenti la pasta fresca, che pur ha permesso interpretazioni e sperimentazioni raffinatissime, è sempre stata un mezzo perfetto per il riutilizzo degli avanzi; l’esempio più lampante è rappresentato dai ripieni a base di carne, ingrediente una volta prezioso, che da piatto delle grandi occasioni si trasformava in doppia festa, quando un arrosto, un brasato o un bollito diventava il ripieno della pasta fresca il giorno successivo.

Ed è proprio questo il ripieno che in Piemonte la fa da padrone: che siano plin (qui ne trovate una mia versione piemontese, ma vegetariana) o agnolotti non importa, la carne è l’ingrediente principale. Potremmo stare qui a disquisire se la tradizione voglia nel ripieno un arrosto solo oppure tre (come negli agnolotti gobbi di Langa, che prevedono arrosto di bovino, coniglio e suino), ma io credo fermamente nel ripieno di recupero, quindi nei miei agnolotti di arrosto ce n’è uno, e pure di avanzo. E anche le verdure aggiunte (che da tradizione possono essere biete, spinaci o verze) sono di recupero, perché mi avanzavano degli spinaci, e così sono nati questi agnolotti, che non seguiranno le regole auree di non so quale accademia dell’agnolotto, ma che sono fedeli all’idea che ha fatto nascere la pasta ripiena, e questo a me basta.

Due parole sul condimento degli agnolotti: io sono contraria al ragù (che trovo ridondante), trovo che la morte loro sia il sugo d’arrosto (ovviamente avanzato dalla stessa preparazione che vi ha fornito il ripieno), ma sono favorevole anche al burro e salvia, peròil vero piemontese gli agnolotti li affoga nel vino rosso! E se non lo avete mai fatto, semplicemente non siete piemontesi e, per inciso, non sapete cosa vi siate persi.
Mettete in un piatto i vostri agnolotti, versate sopra un buon rosso corposo e via di Parmigiano grattugiato. E benvenuti in Piemonte!

Agnolotti per l'Italia nel piatto collage

Io,per “annaffiare” i miei agnolotti, ho scelto un Barbera d’Asti Superiore 2012 dell’Associazione Barbera Agliano, un vino prezioso, che raccoglie le migliori uve di tutti i consociati e dà i natali ad un Barbera eccezionale, che è anche il segno tangibile di un’Associazione pienamente collaborativa in un territorio ricco di risorse e di volontà di sfruttarle appieno. E da questo “consiglio per gli acquisti” prendo lo spunto per un altro consiglio, assolutamente spassionato: segnate sull’agenda che il prossimo week-end (10/12 ottobre) sempre ad Agliano Terme avrà luogo il Barbera Fish Festival (qui il programma), in cui si celebrerà l’incontro di sapori fra il pesce norvegese (in particolare il merluzzo) e la Barbera d’Asti. Un appuntamento secondo me imperdibile!

Agnolotti alla piemontese

Di Pubblicata:

  • Resa: 2-3 Persone servite
  • Preparazione: 60 minuti
  • Cottura: 5 minuti
  • Pronta In: 1 ora 5 minuti

Ingredienti

Istruzioni

  1. Preparate la pasta fresca: mettete la farina a fontana con un pizzico di sale, quindi rompete le uova al centro e cominciate ad incorporare piano piano la farina, quindi impastate fino ad ottenere una massa liscia ed omogenea. Avvolgete nella pellicola e lasciate riposare circa 30 minuti.
  2. Nel frattempo preparate il ripieno. Sminuzzate finemente l'arrosto e gli spinaci lessati e ben strizzati e mettete in una terrina. Aggiungete Parmigiano Reggiano grattugiato, noce moscata, pepe nero al mulinello, un uovo intero (se il composto è sufficientemente umido potete anche evitarlo) e, se necessario aggiustate di sale.
  3. Stendete la pasta utilizzando la macchina fino all'ultima tacca, quindi formate gli agnolotti o utilizzando l'apposito attrezzo oppure disponendo parti di ripieno grandi come una nocciola ben distanziate sulla pasta, coprendo con un'altra sfoglia e ricavando con una rotella taglia-pasta delle forme quadrate. Disponete su vassoi infarinati.
  4. Portate a bollore una pentola di acqua salata, buttate gli agnolotti e aspettate che vengano a galla per scolarli con una schiumarola.
  5. Distribuiteli nei piatti, quindi condite con un bicchierino di barbera per piatto e finite con un'abbondante grattugiata di Parmigiano Reggiano.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Agnolotti finale

Piemonte - Italia nel piatto

Ed ecco i miei compagni di avventura

Valle d’Aosta: non partecipa

Trentino-Alto Adige: Frittatensuppe

 

177 pensieri su “Gli agnolotti piemontesi conditi con la Barbera per l’#italianelpiatto

  1. Ti seguo da poco su instagram ed ero curiosa di venir a visitare il tuo angolino. Curiosa di veder uno ad uno i tuoi scatti, di leggere le parole con le quali accompagni le ricette.
    Voglio farti i miei complimenti! Mi piace l’introduzione letta sugli agnolotti che tra l’altro adoro e aggiungo anche che burro e salvia gli conferisce il sapore che piace tanto a me! Felice di conoscerti e seguirti. A presto Melania

  2. ecco, io gli agnolotti conditi così non li ho mai provati, adesso sono curiosissima, complimenti Giulia

  3. Premetto che ho un debole nei confronti della pasta ripiena. Gli agnolotti così fatti, oltre ad essere perfetti per la “stagione del vino” sono caldi ed invitanti. Tu parli di recupero.. io direi un signor recupero!

  4. A parte il sesso del vino, che non ha particolare importanza, il piatto è proprio da provare. Ma anche qui nelle campagne qualcuno condiva i ravioli con il vino… le nostre cucine si somigliano! Bacione

  5. pensa che quando mio figlio scende giù da Milano, almeno un giorno gli devo cucinare gli agnolotti che mi faccio preparare da un pastificio…ma ma che purtroppo non hanno niente a che vedere con i tuoi che saranno di una bontà incredibile, affogati in quel vino poi …divini!
    un bacione

  6. non sapevo di innaffiare gli agnolotti nel vino, qui da noi si fa il “surbì” (di aggiungere il vino al brodo di carne), ma solo il vino per me è una novità! w l’Italia nel piatto!

  7. Tra qualche settimana sarò in Piemonte ed ecco cosa farmi preparare come cena di benvenuto….agnolotti e barbera! Andrò a dormire barcollando….
    Ps: e fallo questo biglietto per la Sicilia, ti ospito io!!

  8. Ecco oggi ho imparato davvero moltissime cose sulla cucina piemontese! In primis questo fantastico condimento! Mi hai stupita! Poi ci sono rimasta di stucco sui tajarin…40-42 tuorli per un chilo di farina????? Accidenti!!!!!! Chissà che buoni!!!! Bravissima e interessante come sempre!

  9. La mia vicina che ha vissuto per decenni a Torino preparava gli agnolotti con il sugo dell’arrosto utilizzato per il ripieno. Un sapore unico! Ma con il (la) Barbera mi piacerebbe gustarli.

  10. Certo avresti potuto fare un bell’arrosto, buttarlo nel cesso e condire gli agnolotti colo sugo rimasto…o era in contrario? seriamente: ma possono essere cotti direttamente nel vino?

    1. Ma come ho fatto a non pensarci?! Dovevo buttare l’arrosto e condirli magari con un bel ragù fatto apposta 😀
      Non saprei per la cottura nel vino: secondo me, oltre a “sprecare” il vino perché dovresti metterne molto e perché perderebbe il tenore alcolico, non riusciresti a mangiarli con il vino caldo, sembrerebbe un vin brulé con gli agnolotti dentro.
      Ma se ti capita, provali con un po’ di buon vino rosso a temperatura ambiente (ovvio, non deve essere troppo freddo) e parmigiano, e poi mi dici 😉

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