Taverna del Castello
Ingredients and quantities

Quantities for 10 people:

For the broth:

  • 4l water
  • 200g carrot
  • 100g onion
  • 50g celery
  • 500g whole capon
  • 500g beef

For the braised meat and filling:

  • 50g celery
  • 50g carrot
  • 50g onion
  • 200g breadcrumbs
  • 1l red wine
  • 300g grated Parmesan cheese PDO matured 24 months
  • 6 eggs
  • nutmeg
  • oil and salt
  • previously boiled meats


For the fresh pasta:

  • 500g superfine flour
  • 200g semolina flour
  • 10 eggs
  • salt
  • oil

Anolini in broth

Handmade fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the broth: cut the beef into pieces and place in a large saucepan with the water, capon and all the vegetables, roughly chopped into large pieces. When it begins to boil, skim the broth. Simmer for about 5 hours. Filter to remove any impurities. The meat will be used for the anolini filling.

For the braised meat and filling: chop the celery, carrot and onion into small pieces and place in a pan with some oil. Brown and then add all the meat, cut into large pieces. After a few minutes, pour in the red wine and cover. Braise the meat for about 12 hours, adding water from time to time. Mince the braised meat. Add the cooking juices to the breadcrumbs along with the minced braised meat, grated Parmesan cheese, egg and nutmeg and mix together well.

For the anolini: prepare pasta in the traditional way and roll out into thin rectangular strips. Place spoonfuls of filling all along each strip of pasta and then cover with another strip . . . >>>



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