Ceresio 7 in Milan is a must in the Lombard capital – and not only for this agnolotti del plin. The restaurant boasts one of Milan's best cocktail programs in addition to the excellent cuisine chef Elio Sironi is excellent, who create this agnolotti del plin with saffron, lime, and 'nduja.
Sironi is an ambassador for Italy's Restaurants Against Hunger initiative, and he created this Fassona beef agnolotti dish for Ceresio 7 in honor of the project. Not only was the pasta for a good cause, but it became one of the most beloved dishes to come out of the initiative. Here's the recipe so you can try to recreate a taste of Milan at home — or, if you're already in Italy, hold yourself over until the restaurants reopen.
You can use premade agnolotti del plin for this recipe. If you can't find it, just substitute any beef-filled pasta. Though, if you have some time on your hands and you want to make it from scratch, you can give our agnolotti del plin recipe a whirl.
Agnolotti del Plin With Saffron, Lime, and 'Nduja
Photo: Ceresio 7
Ingredients for 2
10 oz. agnolotti del plin
2 stalks green celery
2 medium-sized carrots
1 leek
2 cups water
2 cups white wine
bay leaf
peppercorns
pinch of turmeric and saffron pistols
½ stick butter
3 oz. Parmigiano, grated
2 oz. 'nduja pulp, cut into small squares
Brown the vegetables in a pan with oil, toast them for a few minutes, blend with the wine. Add the bay leaf, pepper, turmeric, saffron, and cover with water. Simmer for 30 minutes, strain. Let the broth reduce to ⅓ of its initial volume.
Cook the agnolotti for a few minutes in salted water, drain, and continue cooking in the reduced broth, then add the 'nduja pulp and stir.
Remove from the heat and stir in the Parmigiano and butter.