Manufacturers

Anolini in brodo

 

Stuffed pasta to be enjoyed after cooking in the broth.
Ingredients: white flour, eggs and water to make the pasta, while the main ingredients of the filling are: lean beef, butter, grana padano cheese, breadcrumbs and eggs. Anolini have a half-moon shape and are distinguished from similar products due to the presence in the filling of one beef, preferably thighs, cooked as "stew of Piacenza".
Preparation: for the pasta - mix the flour with the eggs and knead well until dough is smooth and compact, pulling the dough until you get a thin sheet, place the stuffing in small heaps on the pastry and fold the same, in strips over the filling. Cut anolini with the special toothed wheel and squeeze the edges with your fingers,and finally cook in hot broth anolini for a few minutes. For the filling - Prepare a capon broth or beef, pouring (optional) one tablespoon of tomato sauce, place the beef (larded with bacon) in a pot with garlic, a tablespoon of olive oil, butter, the sliced onions, (if desired also vegetables such as celery, chopped, a pinch of cinnamon, cloves and sliced carrots).
Fry over low heat for about 15 minutes, cover the meat with 2 ladles of broth. Cook over low heat for 2 days (the contents of the pan will only shudder) until the sauce narrows, then filter the juice, remove the garlic and set aside the meat. Bread crumbs (preferably toasted) must be added to the sauce with small 4 tablespoons of grana padano, a pinch of nutmeg and 2 beaten eggs, stirring well.
History: It's the classic dish of Piacenza eaten at Christmas or on holidays and is present in the menus of all restaurants that offer a traditional cuisine. The dialect name "Anvein" comes from the Latin "annulus (ring) ring as it is called the tool used to cut the half-round shape. In the eighteenth century anolini appeared at the royal house of Spain, in fact, the Cardinal Giulio Alberoni, Prime Minister of Philip V, in a letter to the Earl Rocca writes "I do prepare the hare in the Piacenza mode, with anolini and paste in the broth ..." .
In the nineteenth century the poet Valente Faustini (1858-1922) praised the anolini suitable as soup to start lunch. The consideration that this product has very much alive and well today, demonstrated by the fact that frequently are praised anolini.
Area of production: Province of Piacenza, where you can also buy anolini fresh and ready to use at the food stores. The broth of anolini still today in some older add the wine to finish with the traditional and noisy "sorbito".

 

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