Agnolotti Del Plin are a variation of agnolotti that is made by a pinch or “plin” from the Piedmont region of Northern Italy. It’s a dish that requires some time and love to make and is why it’s reserved for special occasions like Christmas. It’s a show stopper that can be served as a little app or a main course, either way, it’s equally as stunning to make for the holidays.
Recipes:
Short Rib Agnolotti Del Plin
https://www.notanothercookingshow.tv/post/short-rib-agnolotti-del-plin
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35 Comments
Bro. This is the best cooking Chanel on YouTube.
Good God!!!!
This recipe is actually insane, it looks so tasty. I need a nonna in my life to make me these all the time 😅
Chill mal bisschen deinen diskurs
Amazing as always!! Thank you again for another showstopping recipe!!
Northern Italy has a very underrated cuisine. In America, it seems that people mostly know southern Italian food (pizza, spaghetti, meatballs, cannoli, tomato sauce etc), but northern Italy has some great dishes too!
Nice job!
What a video! So amazing.
한국요리에 만두라는 것이 있는데…☺❤
Are you ever gonna have a book come out with all of your recipes Stephen?
dear god this looks good. I mean wtf, man.
Oh my gosh, this recipe is gorgeous! As others have said, every single recipe that you have posted and that I have made is PERFECT! Your weekday sauce is in continuous rotation, and I am sure this one will be a lot of delicious fun as well.
I could watch you forever. You are so good at explaining the nuances of cooking.
Ohhhhh, you were referring to that pinch technique. I thought this was a tutorial on how to painlessly scratch your balls if they’re itchy.
So weird to me that you're using shoes in the kitchen. Wouldn't it be more hygienic not to use shoes inside?
,,a cool video keep up the great content.. Thank you…
In my opinion Turin is one of the cities where you eat best in Italy. And this fact is not well known. Is like a hidden gem in plain sight.
Bravo Stephen, perfectly done! 😊
Great video man.
This looks incredible. Not gonna replace my traditional lasagna for the holidays 😅 but I will surely be trying it
Wow! Cool recipe! I also love to cook! Thanks for your hard work!
Almost at 1 million subs! It seems like yesterday when I first subbed when you were at roughly 20k subs. The best part over that time is the consistency in your videos. Always made it as simple as possible with great tips. I always enjoyed your content. Keep up the great work brother
This is the most practical and I guess relatable explanation of working dough from scratch. Awesome def trying this exact preparation. 👏🏻
This dish is sexy AF.
This looks awesome!!!
ive never been hungrier
Any idea with the leftover filling?
PRIMO !
Dude. This is one hell of a recipe!! So many steps but damn I’m gonna have to try this.
I just wanted to toss in if you are looking to recreate the flavor and texture of roasted rabbit, roasted dark meat Turkey is VERY similar.
Fyi, you can usually get rabbit at larger Asian grocers.
which pasta machine do you currently recommend? i see the imperia one on your amazon store but it might be different than the one in this video. thanks so much.
Outstanding!!!
There’s noooooo place where I live serving this magnificent looking dish. Can’t wait to make it. Looks like so much fun!
well I guess I know now! We are old subscribers. Now going to hit icon Bell so I can get all of your new content. Please let's stay connected you're doing great! I love this short rib recipe, absolutely top-of-the-line. Cheers my friend, let's stay connected!
I'm from Piedmont so I'm really glad and proud you made this video 'cause it shows the diversity of italian cuisine, every region has different traditional types of fresh pastas and agnolotti (regular or del plin) are only from my region. You did a good job, they are only slightly bigger than the size we have. If you accept a constructive critic there are 2 mistakes: 1) too much garlic in the vegetables, we just sear the entire clove and take it out after to give a scent, we usually don't eat the actual clove 'cause it will cover other tastes (I think the average american eats in a month the amount of garlic we eat in a year); 2) the black truffle butter, no need to use it and corrupt that fantastic sauce you made, especially with an industrial product that will ruin it; besides of this Piedmont is where white truffle originates so for us using black truffle (even if fresh) on that dish or any other traditional dish would be unacceptable, anyway the main reason is not "religious" but the first I wrote, if you have that fantastic sauce why ruin it with a cheap industrial product?