Anolini in meat stock

Pasta&Ricea couple of hours30 months


For the filling:

300 g bread (grated)

900 g Parmigiano Reggiano, 30 months, grated

4 eggs

Stew sauce* (created from cooking the meat)

½ of the stew meat*

Pepper, to taste

Fine salt, to taste

For the stock:

1 kg beef shoulder

¼ capon

1 carrot

1 onion

2 sticks celery

Coarse salt, to taste

For the dough:

210 g flour type “0”

100 g durum wheat semolina

3 eggs

1 tbsp extra virgin olive oil

Fine salt, a pinch

For the stew:

1 kg beef, with bone and marrow

1 kg veal chops

1 kg pork loin

2 sticks celery

1 carrot

1 white onion

1 shallot

1 clove garlic

1 small sprig of rosemary

1 ½ stick cinnamon

½ glass white wine

Cloves, to taste

1 tsp tomato paste

Extra virgin olive oil as needed

Coarse salt, to taste

To serve:

Plenty of grated Parmigiano Reggiano cheese


  1. For the stew: At least a day before preparing the anolini, get started with the stew. Wash and cut the vegetables. Wash the meat and dry it well; flavour it by inserting about 10 cloves per type of meat. In the meantime, pour a drizzle of oil in a large saucepan, and once hot, brown the garlic, then add the vegetables together with the rosemary. Place the meat in, and roast for about 20 minutes, add the tomato paste. At this point, pour the wine and, once it has evaporated, add plenty of lukewarm water and the cinnamon.

  2. Cook over high heat until the water reaches boiling point, then add salt and, if necessary, remove the foam from the surface using a slotted spoon. Lower the heat, and let simmer for 6-7 hours.

  3. Cool off to let the fat solidify. Set the meat aside and filter the sauce that it has created.

  4. For the filling: Cut the bread in chunks. Toast it in the oven at 200° C for 15-20 minutes and grate it coarsely. In the meantime, heat up the stew sauce and, in a bowl, sprinkle in the grated bread and mix, making sure to keep the mixture firm. Cool off, then add the Parmigiano Reggiano, salt, pepper, eggs and half of the stewed meat very finely chopped.

  5. Rest for at least one night.

  6. For the stock: Wash and trim the vegetables. Place the meat and the vegetables in a large saucepan. Add plenty of water.

  7. Cook over high heat until the water reaches boiling point, then remove the foam from the surface using a slotted spoon and lower the heat, add salt and simmer all for about 3- 4 hours.

  8. For the dough: Weigh the eggs. Calculate double the weight and add the flour and semolina using the proportions of 2/3 + 10 grams for the flour and 1/3 for the semolina (i.e. If the eggs’ weight is 150 g, the flour will be 210 g and the semolina 100 g). If the mixture is too soft, add more flour. Lastly, add a pinch of salt and a spoon of oil. If needed, add a drop of water to soften the mixture. Leave the mixture in the fridge, wrapped in cling film, for at least one hour.

  9. Take out of the fridge, cut a piece at a time and wrap the remaining mixture so it won’t dry out during preparation. Roll the dough using the pasta machine, start at a higher thickness and make it thinner in subsequent passages.

  10. Flour the bottom surface and place knobs of the filling on the upper side, making horizontal rows with 2 cm. gap between the rows. Double the dough by covering the filling with a sheet of dough, press the sides to make sure that there is no trapped air inside. Cut out the anolini with the special round stamp.

  11. Bring the stock to a boil and plunge in the anolini. Cook for about 3-4 minutes. Serve the anolini with the meat stock and plenty of grated Parmigiano Reggiano.

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