{"id":75626,"date":"2023-12-05T21:34:35","date_gmt":"2023-12-05T21:34:35","guid":{"rendered":"https:\/\/cucineditalia.com\/piedmontese-memory-enrico-marmos-chickpea-plin-at-balzi-rossi\/"},"modified":"2024-01-12T10:56:59","modified_gmt":"2024-01-12T10:56:59","slug":"piedmontese-recipe-chickpea-plin-balzi-rossi","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/piedmontese-recipe-chickpea-plin-balzi-rossi\/","title":{"rendered":"Piedmontese Memory: Enrico Marmo’s Chickpea Plin at Balzi Rossi"},"content":{"rendered":"\n

In Piedmont, plin<\/b> is one of the most common pasta dishes on tables in homes and restaurants, especially winter\u2019s cold months.<\/em><\/p>\n\n\n\n

At the Michelin-starred restaurant in Ventimiglia (IM), Balzi Rossi<\/b>, Piedmontese Chef Enrico Marmo<\/b> presents a dish<\/a> connected to the memories of his childhood, aiming to evoke the same sentiments for those fortunate enough to taste it.<\/p>\n\n\n\n

The idea is to revisit a great classic of Piedmontese tradition<\/b>, the meat-filled plin, in a vegetarian version<\/b> 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.<\/p>\n\n\n\r\n