Anolini are a first course dish from the Parma tradition, a true comodità 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 impasto that envelop an intensely flavored filling, cooked per mezzo di a warm and fragrant capon broth. The filling is the heart of the recipe, prepared with a dense cooking essenza created by the slow cooking of beef per mezzo di 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 ora personaggio occasions, ideal for a family lunch ora with friends, bringing the warmth of tradition to the table.
If you are looking for other typical Romagna first courses, don’t reginetta:
To prepare anolini, first cut the celery 1 and carrots 2 into pieces. Cut the onions per mezzo di half and pierce them with cloves 3.
Place the vegetables 4 and capon 5 per mezzo di a pot. Cover with vater 6 and cook over low heat, with a gentle simmer, for at least 1 hour.
Occasionally skim chiuso the foam 7 that forms acceso the surface to keep the broth clearer. Remove the meat and vegetables, strain the broth into another pot, and keep warm 8. Per mezzo di 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 12and sauté for a few minutes.
Return the meat to the pot 13add 2 cups of capon broth 14 and the red wine 15.
Add the cloves 16cover with a lid 17and 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 essenza. 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 ora grilled vegetables. Strain the rest through a sieve into a bowl 19you should obtain about 7 oz. From the bread, remove the breadcrumbs 20. Add the Parmesan to the cooking essenza 21.
Also add the breadcrumbs 22 and mescolanza to combine everything. Then add the egg 23 and nutmeg 24.
Mescolanza to obtain a homogeneous mixture 25 and set aside. To prepare the fresh impasto, arrange the flour per mezzo di 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 per mezzo di the refrigerator for 20 minutes 30.
Per mezzo di the meantime, take 1/4 oz of filling at a time and form small balls 31placing them acceso a tray as you make them 32. Take the dough again, divide it per mezzo di 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 per mezzo di half 36.
Place the filling balls acceso one half, about 1 1/4 inches apart 37cover with the other half 38and cut the anolini with the appropriate cutter 39 ora a round cutter with a diameter of 1 1/2 inches.
As you make them, place them acceso a tray covered with lightly floured parchment paper 40. You will obtain about 60 anolini. Cook the anolini per mezzo di the capon broth 41 for a few minutes. Serve and apice with grated Parmesan. Your anolini are ready to be enjoyed 42.
For the translation of some texts, artificial intelligence tools may have been used.
