Preparation
On a pastry board form the classic "flour fountain" using the two previously sifted flours. Add the eggs, the yolks and the oil in the middle. Mix up the eggs with the help of a fork, then proceed kneading with your hands until the dough is smooth and elastic. Put the dough in a bowl and cover with film and let rest for half an hour.
FOR THE FILLING
Salt the meat and let it rest for two hours in the refrigerator. Cut the vegetables into cubes and brown them with three tablespoons of oil, add the wine and cook until half the wine reduces. Flour the meat with rice flour and brown it in a little oil, making sure not to burn the flour. Move the meat to the pot with the vegetables and the wine, then cover with water and cook until the meat is soft. Leave to cool. Once cold, pass the meat and half of the vegetables through a meat grinder and adjust the flavor with salt and Parmesan cheese. Reduce the remaining cooking liquid and add a little cornstarch to make the accompanying sauce. Prepare the plin with the meat filling in the classic way. The dough, thanks to the high oil content, will not stick to the work surface, so you can roll it out without using additional flour to get a thin, smooth and very shiny layer. The most beautiful fresh pasta ever.
FOR THE SAUCE
Melt the Parmesan cheese in the hot cream while continuing to stir. Sieve it and keep warm in a bain-marie.
FOR THE WAFER
Whisk together all the ingredients to make the batter. Heat a non-stick frying pan over high heat, meanwhile cook the plin in plenty of salted water for about three minutes. Pour a ladleful of batter into the pan, wait about a minute so that the water evaporates and the oil separates and begins to form a wafer. Gently place the cooked plin on the wafer and wait for the wafer to become crispy and golden brown. Using a spatula (this is the most delicate step in the recipe) move the wafer to a sheet of paper towels.
The cooking of the plin on the wafer is similar to the cooking of traditional Japanese gyoza. In a serving dish combine the parmesan sauce and the braised meat sauce (both hot) then lay the plin with the crispy wafer upside down.
Source
https://gnambox.com/ricette/ingredienti/pasta-e-riso/plin-croccanti-yoji-tokuyoshi/
