Homemade Anolini in Brodo

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• For the filling: For the filling:
• 200g ground beef 200g ground beef
• 200g ground pork 200g ground pork
• 200g ground veal 200g ground veal
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• For the broth: For the broth:
• 8 cups (2 liters) chicken or beef broth 8 cups (2 liters) chicken or beef broth
• 1 carrot, chopped 1 carrot, chopped
• 1 celery stalk, chopped 1 celery stalk, chopped
• 1 small onion, chopped 1 small onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig fresh thyme 1 sprig fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, combine the ground beef, pork, veal, grated Parmesan cheese, breadcrumbs, milk, chopped onion, minced garlic, parsley, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out the pasta dough on a floured surface until it is thin but not transparent. Using a round cookie cutter or a glass, cut out circles of about 2 inches in diameter.
4. 4.
   Place a small spoonful of the meat filling in the center of each pasta circle. Fold the circle in half to form a half-moon shape and press the edges together to seal. Repeat with the remaining dough and filling.
5. 5.
   In a large pot, bring the chicken or beef broth to a boil. Add the chopped carrot, celery, onion, minced garlic, bay leaves, and fresh thyme. Season with salt and pepper to taste. Reduce the heat to a simmer.
6. 6.
   Carefully drop the filled pasta pockets into the simmering broth. Cook for about 8-10 minutes, or until the pasta is cooked through and tender.
7. 7.
   Remove the bay leaves and thyme sprig from the broth before serving. Ladle the Anolini in Brodo into bowls, making sure to include some of the flavorful broth. Serve hot and enjoy!

Treat your ingredients with care...

• Ground meat — Use a mixture of beef, pork, and veal for the filling to achieve a well-rounded flavor.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best taste and texture.
• Fresh herbs — Opt for fresh parsley and thyme to enhance the aroma and flavor of the dish.
• Chicken or beef broth — If using store-bought broth, choose a high-quality brand for the best results.
• Pasta dough — Ensure the pasta dough is rolled out thin enough to create delicate pockets, but not too thin to prevent tearing during cooking.

Tips & Tricks

• To save time, prepare the pasta dough and filling in advance and assemble the Anolini just before cooking.
• For a richer broth, you can add a splash of white wine to the simmering broth.
• Serve the Anolini in Brodo with a sprinkle of freshly grated Parmesan cheese on top for an extra burst of flavor.
• Leftover Anolini can be stored in the refrigerator for up to 3 days. Reheat gently in the broth before serving.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.

Serving advice

Serve the Anolini in Brodo as a main course, accompanied by crusty bread for dipping into the flavorful broth. Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of color.

Presentation advice

Present the Anolini in Brodo in individual bowls, making sure to showcase the delicate pasta pockets and the aromatic broth. Serve with a spoon for easy enjoyment.