Teresa's Recipes
Anolini in Brodo
Anolini in Brodo is a cherished Italian dish that hails from the Emilia-Romagna region, where homemade pasta is an art form. This exquisite recipe features delicate, small filled pasta, known as Anolini, swimming in a rich, savory broth infused with the flavors of aromatic vegetables and herbs. Each bite is a comforting embrace of flavor, making it a beloved dish for family gatherings and festive occasions. Immerse yourself in the heart of Italian cuisine as you prepare this delightful dish that embodies warmth and tradition.
Ingredients
- 2 cups (plus extra for dusting) All-purpose flour
- 3 large (2 for dough, 1 for filling) Eggs
- 1/2 teaspoon (for dough) + to taste (for broth and filling) Salt
- 1/2 pound Ground pork
- 1/2 pound Ground beef
- 1/2 cup, grated Parmesan cheese
- 1/4 cup Bread crumbs
- 1 clove, minced Garlic
- 2 tablespoons, chopped (plus extra for garnish) Fresh parsley
- 6 cups Chicken broth
- 1 medium, diced Onion
- 1 stalk, diced Celery
- 1 large, diced Carrots
- 1 Bay leaf
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the flour, 2 eggs, and 1/2 teaspoon of salt to make the pasta dough. Knead until smooth and elastic, about 10 minutes. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
- In another bowl, mix together the ground beef, ground pork, Parmesan cheese, bread crumbs, 1 egg, minced garlic, chopped parsley, and salt and pepper to taste to create the filling.
- Roll out the pasta dough on a lightly floured surface until it is very thin, about 1/16 inch thick. Use a cookie cutter or a glass to cut out small circles, approximately 2 inches in diameter.
- Place a small teaspoon of filling in the center of each pasta circle. Fold the circle in half and seal the edges by pressing them together firmly or using a fork to crimp the edges.
- In a large pot, bring the chicken broth to a boil. Add the diced carrots, celery, onion, bay leaf, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
- Carefully drop the filled Anolini into the boiling broth. Cook for about 5-7 minutes, or until the pasta is tender and floating.
- Serve the Anolini in Brodo hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley.
Tips
- For a richer broth, consider using homemade chicken broth.
- You can substitute the ground meats for other fillings, such as ricotta cheese mixed with spinach for a vegetarian version.
- Make sure to seal the pasta well to avoid any filling escaping during cooking.