Anolini are little flavorful meat filled pasta that are traditional served on Christmas Day in Emilia-Romagna or New Years in Piacenza. What makes these little filled pasta so irresistible is the filling. It consists of stracotto (overcooked) meat, its cooking juices, Parmigiano-Reggiano and breadcrumbs.
Typically the broth is “brodo in terza”, a broth consisting of three meats; beef, capon and pork. You can substitute for a homemade chicken stock.
This recipe uses one batch of our anolini recipe. Check out our anolini recipe here!
Check out our homemade chicken stock recipe here!
Anolini di Parma in Brodo
Anolini stuffed with shredded meat, Parmigiano-Reggiano and breadcrumbs served in a rich chicken broth.
Simmer the anolini
Bring the stock to a simmer over medium heat. Don't let it boil as this can break the anolini. Simmer for 5 minutes for fresh or 10 for frozen. They will float when ready.
Serve with rustic bread and extra parmigiano-reggiano.