Anolini in brodo

0 0
Anolini in brodo

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the pasta
400 g Flour '00' type
3 Egg
as much as needed Salt
For the filling
350 g Beef
50 g Butter
1 Onion White onion
1/2 glass Red wine
2 Egg
0⁄5 package Tomato puree
1 Cloves
1 pinch Nutmeg
1/2 l Beef broth
100 g Bread crumbs
1 Carrot
1 stalk Celery
100 g Parmesan cheese
as much as needed Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ingredients

  • For the pasta

  • For the filling

Directions

Share

Anolini in brodo is a tasty stuffed egg pasta popular in the provinces of Parma and Piacenza but also in that of Cremona. We propose the version of anolini typical of Parma, with a meat filling.

This is how to prepare anolini in broth

A friend of me, originally from Parma, reveals the secret of her mom’s original recipe for anolini in brodo.

(Visited 9 times, 1 visits today)

Steps

1
Done

Prepare a sauté with butter and chopped onion to which you add some chopped carrot and celery as well.

2
Done

Add the meat, cloves and pepper. Brown over high heat and pour in the wine and broth. Cover and cook over low heat for about 10 hours. When needed, add a little stock and 1 tablespoon of tomato sauce dissolved in hot water.

3
Done

Chop the stew with a mezzaluna knife; with the remaining sauce in the pan, blanch the breadcrumbs and amalgamate the finely chopped stew, eggs, and grated Parmesan cheese until smooth.

4
Done

Place the flour in a heap on the cutting board and break the eggs into the center and begin to knead, working vigorously until the dough is smooth and elastic.

5
Done

Prepare a thin sheet of pastry and arrange on it on one side as many balls of filling spaced 5 or 6 cm apart and fold the pastry so as to cover the filling by cutting with the classic half-moon metal shape the anolini.

6
Done

Cook the anolini in the traditional broth "in terza" (made with beef, capon or fat hen and lean pork) and serve them always in the broth, sprinkling with plenty of Parmesan cheese.

Eatsitaly

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Crostata alla Nutella
previous
Crostata alla Nutella
Abbacchio
next
Abbacchio alla romana
Crostata alla Nutella
previous
Crostata alla Nutella
Abbacchio
next
Abbacchio alla romana

Add Your Comment