Non-VegetarianEmiliana-Romagnola cuisine Soups

Anolini in Brodo

Name: Anolini in Brodo
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 300 g tipo 00 flour; 3 large Eggs; 100 g fine stale breadcrumbs; 150 ml stracotto beef gravy; 150 g parmigiano reggiano pdo; 1 medium Egg; 0.5 tsp Ground nutmeg; 0.5 tsp Fine sea salt; 1.5 l mixed meat broth

Small round pasta parcels filled with rich beef braise gravy, breadcrumbs, and Parmigiano Reggiano, served in steaming meat broth.

🇮🇹Italy· Emilia-Romagna

Prep: 75 min
Cook: 15 min
Total: 90 min
Servings: 4
Difficulty: Hard
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

300 g tipo 00 flour — plus extra for dusting
3 large Eggs — at room temperature, for the dough
100 g fine stale breadcrumbs — sifted to remove large crumbs
150 ml stracotto beef gravy — strained rich reduction from braised beef
150 g parmigiano reggiano pdo — aged 24 months, freshly grated
1 medium Egg — lightly beaten, for the filling
½ tsp Ground nutmeg — freshly grated
½ tsp Fine sea salt — to taste
1½ l mixed meat broth — clarified capon and beef broth (brodo di terza)

Equipment

•Wooden pasta board
•Pasta machine or rolling pin
•Anolini stamp or fluted round cutter (3cm)
•Large stockpot
•Mixing bowls

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 19 g
carbs: 64 g
fibre: 3 g
protein: 26 g
calories: 540 kcal

Instructions

1
Mound the flour onto a wooden board and create a deep well in the middle.
2
Crack the three large eggs into the well and beat gently with a fork.
3
Gradually incorporate the flour from the inner walls until a rough dough comes together.
4
Knead the dough firmly for ten minutes until smooth, supple, and elastic.
5
Wrap the dough tightly in cling film and rest for thirty minutes at room temperature.
6
Pour the piping hot stracotto gravy over the breadcrumbs in a bowl to scald them.
7
Mix in the grated Parmigiano Reggiano, beaten egg, nutmeg, and salt until firm and smooth.
8
Roll the pasta dough into very thin sheets using a pasta machine or rolling pin.
9
Place hazelnut-sized mounds of filling along half the sfoglia, spacing them evenly.
10
Fold the pasta over, press firmly around each mound to expel air, and cut with an anolini stamp.
11
Bring the rich meat broth to a gentle simmer in a large stockpot over medium heat.
12
Drop the anolini into the broth and simmer gently for three minutes until tender.

Chef's tips

Roll the sfoglia (pasta sheet) very thin so the edges cook evenly with the double-layered seams. Ensure the stracotto sauce is boiling hot when poured over breadcrumbs to scald them properly for the right texture. Always serve the pasta directly in the broth it was cooked in.

Ingredient substitutions

stracotto beef gravy → rich beef and red wine stock reduction, though authentic Parma flavour relies on slow-cooked pot roast jus
tipo 00 flour → unbleached plain flour with a pinch of fine semolina

Storage

Freeze raw anolini on a tray before transferring to bags for up to two months, or keep chilled for one day.

Reheating

Cook frozen anolini straight from the freezer directly in simmering broth for an extra minute.

Common mistakes to avoid

•Leaving trapped air pockets inside the anolini, causing them to burst open in the simmering broth.
•Rolling the pasta dough too thickly, leaving the crimped edges unpleasantly chewy.
•Boiling the broth violently, which breaks the delicate pasta parcels.

Serving suggestions

Ladle directly into shallow ceramic soup bowls with generous piping-hot broth.Offer extra finely grated Parmigiano Reggiano at the table for dusting on top.Serve alongside a glass of dry sparkling Lambrusco di Parma.