Anolini
Anolini are small filled egg-pasta shapes from Emilia, often served in broth.
- Shape
- Small filled pasta
- Try with
- Chicken or capon broth
Thin sheets and a round stamp
For meat-filled anolini, breadcrumbs and Parmigiano Reggiano are moistened with hot broth from the stewed meat to make a firm filling. Once it has cooled, chopped meat, eggs and nutmeg are added, and the filling rests overnight.
The egg dough is kneaded until smooth, rested and rolled into progressively thinner sheets. Small mounds of filling are arranged on the pasta, which is folded over them. Press out the trapped air before cutting the parcels with a round stamp. Keep the unused dough covered while working so that it does not dry out.
Chicken or capon broth
The Parmigiano Reggiano consortium’s meat recipe fills stamped rounds with beef, breadcrumbs, cheese, egg and nutmeg. Serve them in broth; this is one filling within a varied Emilian tradition.
