Plin di Brasato al Nebbiolo

Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.

Enjoy this month's perfect pairing for Mascarello Langhe Nebbiolo DOC
featured in the premium wine club case for October 2025.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Plin di Brasato al Nebbiolo
Plin with Nebbiolo braised beef
Serves 4

Ingredients

For the Pasta

• 200 g 00 flour
• 2 large eggs

For the Brasato

• 40 ml extra-virgin olive oil
• 20 g unsalted butter
• 100 g carrots, minced
• 100 g onion, minced
• 100 g celery, minced
• 750 g boneless beef ribs
• 200 g Nebbiolo
• 40 g tomato paste
• 500 ml chicken stock
• 7–8 g cocoa powder
• Salt and freshly ground black pepper
• Bouquet garni: ½ clove, ½ juniper berry, ½ bay leaf, 5 mm cinnamon stick, small sprig rosemary

For the Filling

• 250 g cooked brasato meat, finely chopped
• A splash of braising liquid (to make filling creamy)
• 40 g ricotta
• 50 g Parmigiano Reggiano, grated
• 30 g Pecorino Romano, grated
• 1 egg yolk
• Salt and pepper
• For the Butter & Sage Sauce
• 125 g unsalted butter
• 5–6 small sage leaves
• 20 g Parmigiano Reggiano, grated

Method

For the Brasato

1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Season the ribs with salt and pepper and sear until golden brown. Remove and set aside.
2. Add butter, then sauté onion, celery, and carrots with the bouquet garni until softened, about 5 minutes.
3. Return the ribs to the pot, stir 1–2 minutes, and deglaze with Nebbiolo wine.
4. Stir in tomato paste and chicken stock, bring to a boil, then reduce heat and simmer gently, covered, for 5 hours, until the meat is tender but still has a slight spring.
5. Remove ribs, reduce the sauce over medium heat until thickened, season with cocoa powder, salt, and pepper. Cool slightly, then chop 250 g of meat finely for the filling.

Make the Filling

1. Combine the chopped brasato with a splash of braising liquid to create a creamy paste.
2. Stir in ricotta, Parmigiano, Pecorino, and egg yolk. Season with salt and pepper to taste. Transfer to a piping bag.

Pasta

1. On a floured surface, mound the flour and create a well.
2. Crack the eggs into the center and gradually incorporate the flour.
3. Knead 10–15 minutes until smooth and elastic.
4. Wrap in plastic and let rest 1–24 hours.
5. Roll the dough to about 2 mm thickness.
6. Cut into rectangles approximately 15 cm high.

Plin

1. Pipe about 1 teaspoon of filling along the base of each rectangle, spacing 5 cm apart.
2. Fold the top over three-quarters of the filling, press the sides lightly, then fold the bottom over to overlap.
3. Pinch the edges to form the classic plin shape and cut around to separate.
   

Plin al burro e parmigiano

1. Bring a large pot of salted water to a boil.
2. Cook the plin for 2–3 minutes, until they float.
   Optional: melt butter with sage leaves in a sauté pan, then gently toss the cooked plin in the sauce.
3. Finish with freshly grated Parmigiano and serve immediately.

Pour a glass of Mascarello Langhe Nebbiolo DOC to pair, and buon appetito!