Anolini
- Lactose Free
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 5 h 30 min
- Serving: 4 persone
- Cost: Average
- Note the resting time of the dough in the refrigerator (20 minutes)
PRESENTATION
Anolini are a first course dish from the Parma tradition, a true comfort food that encapsulates the genuine flavor of homemade cooking. Their preparation is long and meticulous, but the result rewards every effort: small parcels of fresh egg pasta that envelop an intensely flavored filling, cooked in a warm and fragrant capon broth. The filling is the heart of the recipe, prepared with a dense cooking base created by the slow cooking of beef in broth and red wine. This sauce is then combined with Parmesan and breadcrumbs to achieve a tasty and perfectly textured stuffing. Anolini are prepared for holidays or big occasions, ideal for a family lunch or with friends, bringing the warmth of tradition to the table.
If you are looking for other typical Romagna first courses, don't miss:
- Tortellini
- Passatelli in broth
- Maccheroncini al pettine with culatello and Parmesan cream
- Strozzapreti
- Marubini
INGREDIENTS
- For the capon broth
- Capon 4.4 lbs (1.5 kg)
- Celery 2 ribs
- Carrots 2
- White onions 1
- Cloves 4
- Water 17 cups (4 l)
- For the beef
- Beef 1.3 lbs (600 g) - shoulder or thigh
- Celery 1 rib
- Carrots 1
- White onions 1
- Extra virgin olive oil to taste
- Red wine 5 glasses (750 g)
- Cloves 3
- For the filling
- Bread 2 cups (120 g) - crumb
- Parmigiano Reggiano PDO cheese 1 cup (100 g) - grated
- Nutmeg to taste
- Eggs 1
- For the fresh egg pasta
- Type 00 flour 2 ½ cups (300 g)
- Eggs 3
- Salt 1 pinch
- For serving
- Parmigiano Reggiano PDO cheese to taste - grated
How to prepare Anolini
To prepare anolini, first cut the celery 1 and carrots 2 into pieces. Cut the onions in half and pierce them with cloves 3.
Place the vegetables 4 and capon 5 in a pot. Cover with water 6 and cook over low heat, with a gentle simmer, for at least 1 hour.
Occasionally skim off the foam 7 that forms on the surface to keep the broth clearer. Remove the meat and vegetables, strain the broth into another pot, and keep warm 8. In a cast-iron pot, pour the oil 9.
Add the beef 10 and brown all sides 11. Remove the meat, add more oil, the cut vegetables 12, and sauté for a few minutes.
Return the meat to the pot 13, add 2 cups of capon broth 14 and the red wine 15.
Add the cloves 16, cover with a lid 17, and cook over medium-low heat for 4-5 hours, making sure to turn the meat occasionally 18 to keep it submerged. You should end up with a reduced, very dense cooking base. If not, cook over high heat for a few minutes without the lid.
Remove the meat, which will not be used for the anolini: it makes an excellent main dish accompanied by a simple salad or grilled vegetables. Strain the rest through a sieve into a bowl 19, you should obtain about 7 oz. From the bread, remove the breadcrumbs 20. Add the Parmesan to the cooking base 21.
Also add the breadcrumbs 22 and mix to combine everything. Then add the egg 23 and nutmeg 24.
Mix to obtain a homogeneous mixture 25 and set aside. To prepare the fresh pasta, arrange the flour in a mound and pour the beaten eggs into the center 26. Add a pinch of salt 27.
Gradually incorporate the flour with a fork 28 and then knead with your hands 29 until you get a smooth and homogeneous dough ball. Cover it with plastic wrap and let it rest in the refrigerator for 20 minutes 30.
In the meantime, take 1/4 oz of filling at a time and form small balls 31, placing them on a tray as you make them 32. Take the dough again, divide it in half 33.
Flatten each dough portion and fold the sheet to pass it through a roller 34. Continue to pass the dough through the machine, decreasing the thickness each time, until you achieve two sheets of 1/16 inch thickness 35. Cut them in half 36.
Place the filling balls on one half, about 1 1/4 inches apart 37, cover with the other half 38, and cut the anolini with the appropriate cutter 39 or a round cutter with a diameter of 1 1/2 inches.
As you make them, place them on a tray covered with lightly floured parchment paper 40. You will obtain about 60 anolini. Cook the anolini in the capon broth 41 for a few minutes. Serve and top with grated Parmesan. Your anolini are ready to be enjoyed 42.