Anolini in Brodo alla Parmigiana
Anolini are Parma's filled pasta: small egg pasta discs filled with stracotto, beef braised for hours in red wine. Served in the richest brodo di terza, they create Parma's quintessential Christmas dish.
In Parma, the challenge is who makes the smallest anolini: the perfect ones don't exceed 2 cm.
Preparation
- 1
The day before: prepare the stracotto. Brown the meat, add vegetables, wine, and tomato paste. Cook covered for 3 hours on low heat.
- 2
Chop the cooled stracotto and mix with Parmigiano Reggiano, breadcrumbs, egg, and nutmeg.
- 3
Prepare the pasta dough with flour and eggs. Roll out very thin.
- 4
Cut small discs with a small pasta cutter (2-3 cm).
- 5
Fill, cover with another disc, and press the edges firmly.
- 6
Cook in boiling brodo di terza for 3-4 minutes.
- 7
Serve in the broth with Parmigiano Reggiano.
Chef's Tips
The stracotto must cook for a full day to achieve the perfect filling. The smaller the anolini, the more appreciated they are in Parma.