Ingredients
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For the pasta
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400 g Flour'00' type
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3 Egg
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as much as needed Salt
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For the filling
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350 g Beef
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50 g Butter
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1 OnionWhite onion
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1/2 glass Red wine
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2 Egg
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0⁄5 package Tomato puree
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1 Cloves
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1 pinch Nutmeg
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1/2 l Beef broth
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100 g Bread crumbs
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1 Carrot
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1 stalk Celery
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100 g Parmesan cheese
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as much as needed Salt
Directions
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.
Steps
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1
Done
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Prepare a sauté with butter and chopped onion to which you add some chopped carrot and celery as well. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
