Plin alla gallina con crema di patate e blu di capra

Plin alla gallina con crema di patate e blu di capra is a refined interpretation of the traditional Piedmontese *plin*, a small, hand-pinched stuffed pasta characteristic of the Asti and Langhe regions of Italy. This dish elevates rustic, local ingredients through sophisticated culinary techniques, blending traditional shapes with complex flavor profiles.

The core components include delicate pasta parcels filled with savory hen meat, served alongside a velvety potato cream and *blu di capra* (goat blue cheese). The dish is defined by the interplay between the earthy sweetness of the potato and the sharp, tangy creaminess of the goat cheese, which provides a necessary acidic contrast to the richness of the poultry.

A notable version of this dish is served at Le Cattedrali Relais by LAQUA Collection in Asti, Italy, under the direction of chef Francesco Zini. A great version of this dish is distinguished by the precision of the pasta's texture and the seamless integration of the goat cheese, ensuring the flavors remain balanced rather than overwhelming.

While traditional *plin* are often served with simple meat reductions or butter and sage, this iteration represents a modern evolution of the regional repertoire. Variations of the dish may substitute the hen for veal or pork, but the specific combination of poultry and goat blue cheese remains a signature of contemporary high-end Piedmontese cuisine.