The recepy of meat anolini with broth

STRACOTTO PREPARATION

Prepare the stracotto filling a pan with water, meat, onion, celery, carrots, shallots and a pinch of salt. Let it boil for 2 or 3 hours. When ready, drain the meat and chop it.

BROTH PREPARATION

In the meantime, prepare the broth placing in a pan water, meat, onion, celery, carrots and a pinch of salt. Let it boil for at least 2 or 3 hours. When ready, pour the broth by eliminating vegetables and meat. Finally, remove the fat with the skimmer.

FILLING PREPARATION

Prepare the filling mixing grated bread and Parmigiano Reggiano Boni. Combine it with the broth of the stracotto (at least 3 ladles) till it gets a bit solid. Let it cool down. Add mince meat, eggs, pinch of salt and grated nutmeg. Let it stand for one night.

PASTRY PREPARATION

Prepare the dough combining flour and eggs. Add a bit of water and mix everything until obtaining a pastry. Let it stand for one hour in the fridge.

DIRECTIONS

Take the dough out of the refrigerator, cut off one part and cover the remaining one each time so that it does not dry during processing. Pull the dough using the special machine, starting from a thicker thickness and making it thinner. Spread some flour on the pasta side in contact with the surface and place the filling on the other side, making sure to create a horizontal row of stuffing balls leaving a space of about 2 cm between them. Fold the dough on itself and cut the anolini with the appropriate round stamp."

COOKING

Boil the broth and immerse the anolini. Cook for 3-4 minutes (the cooking time varies according to the thickness of the dough).

SEASONING

Serve broth and anolini with grated Parmigiano Reggiano Boni that can be added in the end.


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