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Anolini di Parma in Brodo

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!

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Cuisine ,
Courses ,
Prep Time: 5 5 mins Cook Time: 10 10 mins Total Time: 15 mins
Servings 8
Best Season Winter

Anolini stuffed with shredded meat, Parmigiano-Reggiano and breadcrumbs served in a rich chicken broth. 

  • 4 quarts Brodo in terza (Substitute chicken stock)
  • 2 pounds Anolini (Recipe in description)
  1. 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.