Anolini in broth

Type of recipe: First courses

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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 . . . >>>

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 the anolini to the boiling broth and after returning to the boil twice, remove from the heat. Serve immediately.