Dish

Anolini in brodo

Anolini in brodo is made with small, stuffed pasta that is filled with a mixture of meat, cheese, and herbs. The pasta is then cooked in a rich broth made with chicken or beef bones, vegetables, and herbs. The dish is often served with a sprinkle of Parmesan cheese and a drizzle of olive oil. This dish is a staple of Emilia-Romagna cuisine and is often served during the Christmas holidays.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Anolini in brodo originates from the Emilia-Romagna region of Italy, where it has been a part of the local cuisine for centuries. The dish is often served during the Christmas holidays and is considered a traditional dish of the region.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat and cheese. It is also not suitable for those with a gluten intolerance as it contains wheat flour.

Variations

There are many variations of this dish, including using different types of meat or cheese in the filling, or adding vegetables to the broth. Some recipes also call for the addition of tomato paste or wine to the broth.

Presentation and garnishing

When serving Anolini in brodo, it is traditionally presented in a deep bowl with the pasta and broth arranged together. A sprinkle of Parmesan cheese and a drizzle of olive oil can be added on top. A sprig of fresh parsley or thyme can also be used as a garnish.

Tips & Tricks

When making the pasta, be sure to roll it out thin so that it cooks evenly. You can use a pasta machine to make the process easier. When making the broth, be sure to simmer it for several hours to extract the maximum flavor from the bones and vegetables. If you want to make the dish vegetarian, you can substitute the meat filling with a mixture of cheese and vegetables.

Side-dishes

Anolini in brodo is often served as a main course, but can also be served as a starter or a side dish. It pairs well with a light red wine, such as Lambrusco or Sangiovese.