In Piedmont, plin is one of the most common pasta dishes on tables in homes and restaurants, especially winter’s cold months.
At the Michelin-starred restaurant in Ventimiglia (IM), Balzi Rossi, Piedmontese Chef Enrico Marmo presents a dish connected to the memories of his childhood, aiming to evoke the same sentiments for those fortunate enough to taste it.
The idea is to revisit a great classic of Piedmontese tradition, the meat-filled plin, in a vegetarian version that holds its ground against the classic recipe. The dough embraces a filling of chickpeas cooked like a pot roast, with celery, carrot, onion, garlic, rosemary, sage, tomato concentrate, and then deglazed with Rossese wine. The plin is then finished with a glaze: made with blonde onion, sun-dried tomatoes, Champignon mushrooms, sage, thyme, Vessalico garlic, and rice vinegar.
Chickpea Plin Recipe, Chef Enrico Marmo, Balzi Rossi
Ingredients for 4 people – Chickpea Plin Recipe
For the pasta
For the filling
For the glaze
For the finishing touch
Procedure
For the pasta
Mix all ingredients for 5/6 minutes in a stand mixer. Put the obtained dough in a vacuum-sealed bag and let it rest for at least an hour.
For the filling
Sauté celery, carrot, onion, garlic, rosemary, and sage for 10 minutes over high heat. Add tomato concentrate, chickpeas, and deglaze with wine. When evaporated, cover with water and let it cook for an hour. When the sauce is well-dried, chop it with a cleaver. Adjust salt and pepper. If necessary, add Parmesan, mascarpone, and herbs. Put it in a pastry bag and store in the fridge.
For the glaze
Toast onions with sun-dried tomatoes and Champignon mushrooms in a large pot. After 15 minutes, deglaze with rice vinegar and, once evaporated, cover with ice and cook for about an hour. Strain and reduce to a glaze consistency.
For the finishing touch
Toast onions with sun-dried tomatoes and Champignon mushrooms in a large pot. After 15 minutes, deglaze with rice vinegar and, once evaporated, cover with ice and cook for about an hour. Strain and reduce to a glaze consistency.