Anolini
Anolini, a rich and enveloping first course, enclose a flavorful filling in a thin pasta shell, ideal for a family lunch or a special dinner. Perfect for those following a Mediterranean diet, these "homemade anolini" are true comfort food. Discover the traditional recipe now and be conquered by the joy of preparing an unforgettable dish of "stuffed pasta"! With this recipe, bringing a first course of "fresh pasta" to the table will be a rewarding experience.
Dietary Information
Servings:
- 1
To prepare the anolini, first cut the celery 1 and the carrots 2 into pieces. Cut the onions in half and pierce them with the cloves 3.
- 2
Put the vegetables 4 and the capon 5 in a pot. Cover with water 6 and cook over low heat, with a very slight simmer, for at least 1 hour.
- 3
From time to time remove the foam 7, which will form on the surface, to keep the broth cleaner. Remove the meat and vegetables, strain the broth into another pot and set aside in a warm place 8. Pour the oil 9 into a cast iron pot.
- 4
Add the beef 10 and brown all sides 11. Remove the meat, add more oil, the vegetables cut into pieces 12 and brown for a few minutes.
- 5
Put the meat back in the pot 13, add 500 g of capon broth 14 and the red wine 15.
- 6
Add the cloves 16, cover with a lid 17 and cook over medium-low heat for 4-5 hours, taking care to turn the meat from time to time 18 so that it is always submerged. In the end you should get a reduced cooking sauce, very thick. If this is not the case, cook over high heat for a few minutes without a lid.
- 7
Remove the meat, which will not be used for the anolini: this will be an excellent second course accompanied even just by a salad or grilled vegetables. Strain the rest through a colander into a bowl 19, you should get about 200 g. Get the breadcrumbs 20 from the bread. Add the Parmesan cheese to the cooking sauce 21.
- 8
Also add the breadcrumbs 22 and mix to combine everything. Then add the egg 23 and the nutmeg 24.
- 9
Mix to obtain a homogeneous mixture 25 and set aside. To prepare the fresh pasta, arrange the flour in a fountain and pour the beaten eggs 26 inside. Add a pinch of salt 27.
- 10
Incorporate the flour little by little, helping yourself with a fork 28 and then knead with your hands 29 until you get a smooth and homogeneous dough. Cover it with plastic wrap and let it rest in the refrigerator for 20 minutes 30.
- 11
Meanwhile, take 7 g of filling at a time and form small balls 31 and place them on a tray as you make them 32. Take the dough again, divide it in half 33.
- 12
Flatten each dough and fold the sheet to pass it through the roller 34. Continue to pass the dough through the pasta machine, decreasing the thickness each time, until you get two sheets of 2 mm thick 35. Cut them in half 36.
- 13
Place the filling balls on one half, at a distance of about 3 cm 37, close with the other half 38 and obtain the anolini with the appropriate mold 39 or a round mold with a diameter of 3.5 cm.
- 14
As you make them, put them on a tray covered with lightly floured parchment paper 40. You will get about 60 anolini. Cook the anolini in the capon broth 41 for a few minutes. Plate and complete with grated Parmesan cheese. Your anolini are ready to be enjoyed 42.
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