Anolini in broth are a typical recipe from Emilia. Recipe of ancient tradition, there is mention of their preparation since the twelfth century, and is mentioned as a course in many noble dinners.
400 g of flour
For the stuffing
250 g of beef
2 cloves of garlic
50 g of butter
150 g of breadcrumbs
300 g of Parmigiano Reggiano DOP parmesan
Half a stick of celery
Half a glass of red wine
500 ml of meat broth
For the broth in third
500 g of beef
1 capon or 1 whole hen
200 g of pork pulp
A stick of celery
Prepare the stew that will be used for the filling, then make holes in the piece of beef and insert some pieces of garlic.
Brown it in butter, when the surface is slightly browned add an onion, half a stalk of celery, salt, pepper, a carrot, red wine and broth.
Cook very slowly over low heat, closed with the lid for five or more hours until the liquid is almost completely absorbed.
Remove the stew from the pan and collect the cooking juices.
Chop the meat with a crescent and toast the breadcrumbs in a pan with two ladles of the preserved cooking juices.
Pour the breadcrumbs into a bowl, add two ladles of cooking juices, the chopped stew, the eggs, the grated Parmigiano Reggiano and a pinch of nutmeg until a homogeneous mixture is obtained. Keep aside.
Prepare the broth in the third by pouring all the ingredients into a very large pot. Cover with water and cook over medium heat for four hours.
Prepare the egg pasta following the classic method, then obtain a smooth and homogeneous panettone. Leave to rest for half an hour wrapped in cling film.
Roll out the dough to obtain a not too thin sheet, arrange the piles of filling leaving 5/6 centimeters of space between one and the other. Fold with the flap of pastry and pack the anolini using the appropriate tool. They will have the shape of a small crescent.
Cook the anolini in the broth in third, drain them as soon as they come to the surface. Serve them with the broth, sprinkled with good Parmigiano Reggiano.
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