Photograph of the finished Anolini

Italy · Pasta nhân thịt trong nước dùng Anolini

Anolini

2 hr Hands-on time + 1 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 360 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Beef Beef 480 g
  • Photograph of Parmigiano cheese Parmigiano cheese 120 g
  • Photograph of Bread Bread 100 g
  • Photograph of Beef bones Beef bones 600 g
  • Photograph of Nutmeg Nutmeg 4 g
  • Photograph of Unsalted butter Unsalted butter 80 g

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.

Start cooking