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!
(adsbygoogle = window.adsbygoogle || []).push({});Anolini stuffed with shredded meat, Parmigiano-Reggiano and breadcrumbs served in a rich chicken broth.
- 4 qt Brodo in terza (Substitute chicken stock)
- 2 lb Anolini (Recipe in description)
- 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.