• The Legend of Agnolotti dal Plin

    The agnolotti dal plin is dish that is very traditional dish from Piedmonte. It’s origins are said to have come during a celebration after a castle in Piedmonte successfully defended an invasion. A cook named Angeloto had only limited ingredients available, due to the fact that they had been raided. So he took the meats he had available, roasted them, chopped them as fine as he could then filled the pasta, he also made a sauce with the roasted bones.

     

    Just as with most things in Italian cuisine what a “true” agnolotti is depends on who you ask, here at Perbacco we roast whole rabbits, pork shoulder, and veal breast. Next, we cook savoy cabbage, carrots, onions, and celery with butter until tender. After the meat is removed from the bone it is ground finely with the vegetables. The filling is finished with roasted meat jus, parmigiano reggiano, and nutmeg. For service, we simply cook the pasta in water until just cooked then finish it in sugo d’arrosto and a touch of butter.

     

    RECIPE:  Perbacco’s Agnolotti dal Plin

     

    Dough:
    3 cups Italian “00” flour or all-purpose flour
    5 whole large eggs, plus 5 egg yolks

     

    Filling:
    2 tablespoon butter
    1 garlic clove, sliced
    2 pounds roasted veal shoulder or breast, chopped in food processor
    2 cups Savoy cabbage, finely chopped and blanched
    ½ cup reduced veal or beef broth
    1 1/2 cup freshly grated Parmigiano-Reggiano
    Freshly grated nutmeg, to taste
    Salt and black pepper
    1 cup reduced veal broth
    butter

     

    Sift together and then mound 3 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. Start kneading the dough with both hands, using the palms of your hands. The dough should be elastic. Cover the dough in plastic and let rest for 30 minutes.

     

    In a 12-inch saucepan, add 1 tablespoon butter over high heat until hot. Add the garlic and veal; cook for about 10 minutes. Add cabbage and cook for another 15 minutes. Let the veal and cabbage cool until room temperature then place in a large mixing bowl. Stir in the Parmigiano, veal broth, a pinch of nutmeg, and salt & pepper to taste. Mix until well combined. Set aside.

     

    Roll out pasta into thin sheets, about 3 inches wide. Using pastry bag, pipe out equal amounts of the filling (about 1 teaspoon) and place along the bottom half of the pasta sheet, leaving a 1 1/2-inch border of dough at the bottom and sides. Each dollop of filling should be approximately 1 1/2-inches away from the next. Pull the top edge of the pasta up and over the filling. The dough should form 1 large pocket over the dollops of filling. Seal the agnolotti by gently & carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet.

     

    To shape agnolotti: Starting at one end of the dough, place the thumb and forefinger of each hand together as if you were going to pinch something. Leave about 1-inch of space between your hands and holding your fingers vertically, pinch the filling in 1-inch increments, making about 3/4-inch of “pinched” are between each pocket of filling. It is important to leave this much “pinched” area between the agnolotti. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you. Place the agnolotti on a baking sheet dusted with flour.

     

    Bring 8 quarts water to a rolling boil, and add 2 tablespoons salt.
    Add the agnolotti to the water and cook until tender, about 4 minutes total. Drain well and toss with butter and some meat broth. Sprinkle with Parmigiano Reggiano.

Events

  • Join us for our annual celebration of white truffles at Perbacco! As is tradition, Chef Staffan is offering a variety of dishes, simply prepared and served with five grams of…

  • On Friday, July 12  Pietro Viglino, winemaker at the iconic winery Oddero located in the heart of the Langhe region, will be in the Perbacco dining room throughout the evening…

  • This Thursday, July 11th we are happy to welcome the Ordine dei Cavalieri del Tartufo e dei Vini d’Alba — the Order of the Knights of the Truffle and Wines of Alba,…

  • Join us Sunday, May 12 to celebrate the women we love most – Mothers! Perbacco will be open on Mother’s Day for a special Sunday lunch service from 11am-3pm and dinner service from…

  • You’re invited to join us for the 12th annual Italian Passover at Perbacco. Chef Staffan Terje and Umberto Gibin will be collaborating for one special evening on Monday, April 22nd….

  • At Perbacco on Friday, March 8th we are proud to welcome Alfio Cavallotto, winemaker of the historic Cavallotto estate in Castiglione Falletto, for a special wine dinner celebrating their incredible wines…

  • Join us at Perbacco on Thursday, February 14th to celebrate Valentine’s Day! We will be offering our complete lunch and dinner menus with additions for the occasion – no prix…

  • Celebrate New Year’s Eve at Perbacco! We will be open all day on Monday, December 31st serving lunch, happy hour, and dinner to wrap up 2018. To make reservations to…

  • Celebrate Christmas Eve at Perbacco! We will be serving our complete lunch, happy hour, and dinner menus with festive additions for the occasion. Reservations can be made by calling (415)…

  • On Thursday, November 29th you are invited to join Perbacco co-owner Leslie Gibin for a special dinner celebrating the Women of Perbacco as they lead us into our 12th year…

  • Tuscan winemaker Massimo Piccin of Podere Sapaio will be joining us at Perbacco on Wednesday, November 14th for a casual evening in our dining room. He will be pouring four of…

  • Join us for lunch between November 12-17 for a special Puglia Menu celebrating the Week of Italian Cuisine. To make reservations to join us, please call (415) 955-0663 or reserve…

  • On Monday, November 5th we will have two exceptional wine producers from Piemonte, Italy in the Perbacco dining room – Federico Schellino of Anna Maria Abbona and Marco Dogliotti of La Caudrina. We will…

  • We invite you to join us at Perbacco next Friday, November 2nd for an intimate evening celebrating the wines of Giacomo Fenocchio estate, fifth generation growers and producers of high…

  • Twice a year, 50 restaurants across the country simultaneously pour one iconic wine. On Wednesday, October 10th join us at Perbacco for this special evening featuring Castello di Neive, a…

  • Perbacco Chef de Cuisine Kelsey Coulson will be leading a CUESA Market to Table cooking demo at the Ferry Building Farmers Market on Saturday, September 8th at 12pm. The demo is…

  • Join us for Eat Drink SF – San Francisco’s premier annual food, wine, and spirits festival that celebrates the Bay Area’s world-class chefs and restaurants. At the Saturday evening grand tasting on Aug….

  • Join us for an evening with winemaker Andrea Piccin of Grifalco this Thursday, August 2 at Perbacco.   Grifalco specializes solely in Aglianico, a unique grape indigenous to southern Italy,…

  • This coming Monday, July 23 we will be hosting an evening with winemaker Cristina Tiberio. Cristina will be the in the dining room pouring four of her family’s award winning…

  • The groundbreaking sustainable food nonprofit, CUESA, is hosting an unforgettable party celebrating 25 years of good food, community, and growing the movement. On Sunday, June 10 join Chef Staffan for…

  • Join us at our sister restaurant, barbacco, on Wednesday, June 6 for an evening of PASTA! PASTA! PASTA! In addition to our regular menu, the first Wednesday of each month we…

  • To celebrate Negroni Week, we will be serving three special cocktails from June 4-9: The Negroni a la Ruta is a grappa-inspired, spirit-forward Negroni that beautifully showcases the Campari alongside…

  • Perbacco will be closed on Monday, May 28 in observance of Memorial Day. We will see you all the following day for lunch.

  • You’re invited to join us for the 11th annual Italian Passover at Perbacco. Chef Staffan and our dear friend Chef Joyce Goldstein will be collaborating for one special evening on Monday,…

  • Join Piemonte’s Castello di Verduno at Perbacco for a special evening in the Perbacco dining room on March 16! As one of the busiest months for the wine world, March…

  • One of the busiest months for the wine world, March is filled with events that draw winemakers from all over the world to San Francisco. A Matter of Taste by Robert…

  • Join us at barbacco on Wednesday, March 7 for an evening of PASTA! PASTA! PASTA! In addition to our regular menu, the first Wednesday of each month we will offer a…

  • Featuring 10 Vintages from Podere Sapaio Thursday, February 22 We are thrilled to host a unique wine dinner on Thursday, February 22 offering guests a rare opportunity to taste through…

  • If you are in town for the President’s Day holiday on Monday, February 19, make plans to join us at Perbacco and barbacco! Perbacco will be open all day from 11:30am-9pm…

  • Make plans to celebrate Valentine’s Day at barbacco or Perbacco! Both restaurants will be serving their complete lunch and dinner menus with special additions for the holiday. To make reservations, please…

  • Say farewell to 2017 and toast the year to come at Perbacco or barbacco this New Year’s Eve! Both restaurants will be serving their complete dinner menus with festive specials. After…

  • Perbacco and barbacco will be welcoming guests on Christmas Eve for dinner. Both restaurants will be serving our regular seasonal menus with a few specials for the holiday. To make reservations…

  • Espresso Four-Course Dinner | $75 | Wednesday, November 15 The 2017 line up is set for our new dinner series, Italian Staples at Perbacco! Each intimate dinner will celebrate a different essential ingredient…

  • This week we are coming together as a restaurant community to raise funds for North Bay fire relief through a city wide event — ChefsGiving. Both Perbacco and barbacco are participating…

  • This week we are coming together as a restaurant community to raise funds for North Bay fire relief through a city wide event — ChefsGiving. Both Perbacco and barbacco are participating…

  • Join us at barbacco on Wednesday, November 1 for an evening of PASTA! PASTA! PASTA! In addition to our regular menu, the first Wednesday of each month we will offer a…

  • The annual celebration of white truffle season, Festa dei Tartufi Bianchi, begins Wednesday, November 1 at Perbacco! Chef Staffan is offering a variety of dishes, simply prepared and served with…

  • Balsamico Four-Course Dinner | $75 | Wednesday, September 20 The 2017 line up is set for our new dinner series, Italian Staples at Perbacco! Each intimate dinner will celebrate a different essential ingredient…

  • On Thursday, July 20 we are excited to host an evening with Ciù Ciù Organic Winery. Long time cellar master Paolo Agostinelli will be on hand to talk to guests and pour…

  • Four-Course Prosciutto Dinner | $75 Wednesday, July 19 + Friday, July 21   Our new dinner series — Italian Staples at Perbacco — continues this month featuring Prosciutto. Many guests who joined us in…

  • This coming Monday, June 12 we are excited and honored to partner with the acclaimed Montalcino Estate, La Gerla, for an intimate winemaker dinner here at Perbacco. Award winning winemaker, Alberto…

  • Parmigiano-Reggiano Four-Course Dinner | $75 | Wednesday, May 24   The 2017 line up was just announced for our new dinner series, Italian Staples at Perbacco! Each intimate dinner will celebrate a…

  • Meatball lovers are invited to gather at barbacco every Monday evening for our new dinner series – Meatball Mondays! Each Monday Chef Miguel will feature three different meatballs, including our…

  • Meatball lovers are invited to gather at barbacco every Monday evening for our new dinner series – Meatball Mondays! Each Monday Chef Miguel will feature three different meatballs, including our…

  • Join us at barbacco on Wednesday, April 5 for an evening of PASTA! PASTA! PASTA! In addition to our regular menu, the first Wednesday of each month we will offer…

  • Meatball lovers are invited to gather at barbacco every Monday evening for our new dinner series – Meatball Mondays! Each Monday Chef Miguel will feature three different meatballs, including our…

  • Meatball lovers are invited to gather at barbacco every Monday evening for our new dinner series – Meatball Mondays! Each Monday Chef Miguel will feature three different meatballs, including our…

  • Join Chef Staffan at the annual Taste of the Nation culinary event coming up on Thursday, March 23 at the City View at The Metreon. This important event benefits No Kid…

  • Meatball lovers are invited to gather at barbacco every Monday evening for our new dinner series – Meatball Mondays! Each Monday Chef Miguel will feature three different meatballs, including our…

  • Join us at barbacco Wednesday, March 1 for an evening of PASTA! PASTA! PASTA! In addition to our regular menu, the first Wednesday of each month we will offer a special…

  • On Tuesday, December 13 we are hosting the third event in our series of monthly prix fixe pasta dinners at barbacco! The menu for this special dinner is $35 per person…

  • Join us at barbacco on Tuesday, November 15 for the second event in our series of monthly prix fixe pasta dinners.

  • You’re invited to join Umberto + Staffan for the 10th Anniversary of Perbacco Risortante + Bar on Tuesday, October 25th.   6pm | Sparkling wine + hors d’oeuvres reception 7pm |…

  • The Italian wine producing region of Valpolicella is most known for its continued production of Amarone, one of the most luxurious wines of Italy. Meticulously made in the hills north…

  • Although we believe National Pasta Day is every day, Monday, October 17 is the official holiday and we are celebrating! Join us at barbacco for a special dinner to kick-off…

  • Join twenty of the Bay Area’s best chefs, including our very own Chef Staffan, as they prepare a three-course dinner for guests at this uniquely special event supporting the SF-Marin…

  • barbacco is thrilled to host a special evening on Thursday, August 18 with one of Tuscany’s greatest wine producers, Castello di Ama. Five of their spectacular wines will be featured…

  • Join Perbacco, barbacco and Volta on Thursday, August 4 to sip and savor bites + cocktails from local celebrity chefs Martin Yan (M.Y. China), Matthew Dolan (Twenty Five Lusk, Tap…

  • Join barbacco Chef de Cuisine Miguel Peffer at the Ferry Building Farmers Market on Saturday, July 9 for a demo at the CUESA Kitchen at 10:30am. Chef Miguel will show…

  • Join us for one of our favorite Sundays of the year at CUESA’s annual Summer Celebration on June 12. barbacco, along with other top restaurants, bars and wineries, will gather…

  • To celebrate Negroni Week, June 6-12, Perbacco will be serving their popular Negroni Caramel Corn with gin-spiced sea salt and four special cocktails. Chef Staffan uses the classic Negroni cocktail to enhance…

  • Join us for Mother’s Day! Perbacco and barbacco will open for a special Sunday service on May 8 from 4pm – 9pm to celebrate the most important women in our…

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