Anolini are a type of ravioli, round in shape , served in broth according to a typical Emilia recipe.
There are two versions: one from Piacenza and one from Parma. The difference all lies in the filling: the first calls for a meat filling while the second has cheese, bread crumbs and nutmeg. They can also be served with butter and sage.
PREPARATION 2 hours
INGREDIENTS FOR 4
For the filling 250 gr. Beef
2 garlic cloves
50 gr. Butter
150 gr. Bread crumbs
300 gr. Grated parmigiano
1 celery stalk
½ glass of red wine
We shall begin by prepare the filling.
1. Saute’ on a low flame the beef with the onion,carrot, celery and extra virgin olive oil. Add salt and pepper. Let it cook until the meat is well done and tender. If necessary add red wine.
2. Once the meat is ready, eliminate the vegetables, place in a mixer and obtain a smooth mixture. Add the breadcrumbs, the grated parmigiano, nutmeg, and egg.
3. Roll out your pasta: place the filling in small lumps a few centimeters distance from the next. Place another rolled out pasta on top of the lumps and with the anolini cutter form your discs.
4. To prepare the broth we suggest you do not use bouillon cubes. Place an onion, carrot and celery in a boiling pot with a couple of laurel leaves and fill with cold water. Bring to a boil and add your choice of meat. Add salt and pepper. Cook on a low flame for two hours. Once the meat has cooked, eliminate meat and vegetables and filter the broth.
5. Cook the anolini in the broth … your anolini alla piacentina are ready!
6. Serve with a glass of Bonarda Frizzante Podere Casale.