Anolini is a small and round stuffed pasta, sometimes with crimped edges. The pasta is typically 1 to 2 inches in diameter and may also be called tortelli.
This recipe is centuries old and comes from Italy’s gastronomic capital – Parma.
- Beef, bones and vegetables are cooked very slowly in wine and stock for 8 to 10 hours (think overcooked pot roast). When the meat begins to fall apart push everything through a strainer, extracting as much juice as possible. Discard the meat since all its flavor is now in the cooking juices. Place the juice back into a small pot and boil for about 10 minutes. Allow the sauce to cool.
- Combine the cooled sauce with toasted breadcrumbs, lots of Parmigiano-Reggiano and a touch of nutmeg. Taste for salt. Add a few eggs to bind, blend well and refrigerate. If you feel the urge to splurge, add some chopped black truffles to the mixture.
- When you’re pasta dough is ready, dot the dough with a row of the filling and top with another sheet of dough.
Cut out the anolini shapes using a 1 to 2 inch round cutter and press all the air out. Spread them out on a baking sheet coated with flour and corn meal.
Bring chicken stock to a boil, add the anolini and cook until tender. Cooking time will vary according to how dry your fresh pasta is. Ladle the pasta and broth into soup bowls and top with a generous amount of Parmigiano-Reggiano.
© Giovanni Cucullo 2010