Anolini

Method

1. 1 Simmer the beef with wine and onions for 90 minutes until tender, reserving the braising liquid.
2. 2 Grind the meat for braising and mix with breadcrumbs soaked in braising liquid, Parmigiano cheese, and nutmeg for the filling.
3. 3 Knead the flour with the eggs until a firm dough forms, then cover and let it rest for 1 hour until it becomes pliable.
4. 4 Roll out the dough very thinly, place a small amount of filling on each piece, then fold and cut into small circles.
5. 5 Simmer beef bones to make a clear broth, then add anolini and cook for 3 minutes. Eat both the anolini and the broth.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: braise the beef with wine and onions under high pressure for 30 minutes, then release the pressure naturally for 15 minutes, reserving all the braising liquid for the filling; in step 5, simmer the beef bones under high pressure for 35 minutes and release the pressure naturally before straining the broth.