Ristorante Mezzadri
Ingredients and quantities

Quantities for 10 people:

For the pasta

  • 500g “00” flour
  • 6 whole eggs
  • a pinch of salt
  • 1 tablespoon olive oil

For the broth

  • ¼ capon
  • 200g shoulder blade of beef
  • 10l water
  • 1 celery stalk
  • ½ white onion
  • 1 carrot
  • salt

For the filling

  • 25g breadcrumbs
  • 150g grated Parmesan cheese (matured 24 months minimum)
  • 1 egg yolk
  • ½ glass meat stock
  • salt
  • a grating of nutmeg
Accompanying wines:
Colli di Parma DOC Lambrusco

Anolini in broth

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs into the well, adding a pinch of salt and two tablespoons of olive oil. Knead together and set aside to rest for about 1 hour. Roll out until fairly thin. Using a teaspoon, put a small amount of filling on the sheet of pasta at regular intervals about 4cm apart. Fold over the pasta and cut using a cappelletti cutter.

For the filling: scald the breadcrumbs with a knob of butter and stock. Add the Parmesan cheese and mix well, adding an egg yolk. Add more cheese if the mixture is too soft. Season with salt and add a grating of nutmeg. Mix together well.

For the broth: put the meat and vegetables in a pan of cold water. Cook for at least 4 hours, skimming off any impurities from the broth when it begins to cook. Add salt to taste. Drain the broth to separate it from the vegetables and meat and return to the pan. Season with more salt if necessary. Add . . . >>>



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