📝 About This Recipe
Anolini di Parma are small, disk-shaped pasta treasures that represent the pinnacle of Emilian culinary tradition, traditionally served during Christmas and festive gatherings. Unlike other stuffed pastas, these feature a unique 'stracotto' filling—a slow-braised beef essence combined with aged Parmigiano-Reggiano and toasted breadcrumbs, containing no actual meat pieces for a silky, melt-in-the-mouth texture. Bathed in a rich, golden capon or beef broth, they offer a profound depth of flavor that is both comforting and incredibly sophisticated.
🥗 Ingredients
The Stracotto (The Braise)
- 500 grams Beef Chuck or Bottom Round (cut into large chunks)
- 50 grams Butter (unsalted)
- 1 Onion (finely diced)
- 1 Carrot (finely diced)
- 1 Celery stalk (finely diced)
- 1/2 cup Red Wine (dry, like Lambrusco or Sangiovese)
- 1 tablespoon Tomato Paste
- 2 cups Beef Broth (for braising)
The Filling (Il Ripieno)
- 150 grams Fine Breadcrumbs (from high-quality sourdough or crusty bread)
- 300 grams Parmigiano-Reggiano (aged 24-30 months, freshly grated)
- 2 Eggs (large, lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
The Pasta Dough (La Sfoglia)
- 400 grams 00 Flour (sifted)
- 4 Eggs (large, room temperature)
For Serving
- 2 liters Capon or Beef Broth (high-quality, clear, and homemade)
👨🍳 Instructions
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1
Begin the stracotto: In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Brown the beef chunks thoroughly on all sides until a deep crust forms, then remove the meat and set aside.
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2
In the same pot, add the diced onion, carrot, and celery. Sauté for 8-10 minutes until soft and translucent. Stir in the tomato paste and cook for 2 minutes.
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3
Deglaze the pot with the red wine, scraping up all the browned bits (fond) from the bottom. Return the beef to the pot and add enough beef broth to halfway submerge the meat.
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4
Cover and simmer on very low heat for 4 hours, or until the meat is completely falling apart and the liquid has reduced to a thick, dark glaze. Strain the liquid through a fine-mesh sieve, discarding the solids (the meat and veg are traditionally used for other purposes; only the intense 'jus' is used for the filling).
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5
Prepare the filling: Place the breadcrumbs in a bowl and pour the hot, filtered braising liquid over them. Let them soak and swell for 10 minutes.
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6
Add the grated Parmigiano-Reggiano, eggs, nutmeg, and a pinch of salt to the breadcrumb mixture. Mix vigorously until you have a firm, homogeneous paste. Cover and refrigerate for at least 2 hours (ideally overnight) to let flavors marry.
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7
Make the pasta: Mound the flour on a wooden board, create a well in the center, and add the eggs. Gradually incorporate the flour into the eggs with a fork until a shaggy dough forms.
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8
Knead the dough by hand for 10 minutes until smooth, elastic, and silky. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
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9
Roll out the pasta dough using a pasta machine or rolling pin (mattarello) until very thin—almost translucent (setting 7 or 8 on most machines).
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10
Place small mounds of filling (about half a teaspoon) in a row on the pasta sheet, spaced 2 cm apart. Fold the pasta over the filling.
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11
Press firmly around each mound to expel any air bubbles. Use a traditional circular fluted anolini cutter (about 2.5 cm diameter) to stamp out each pasta piece.
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12
Bring the 2 liters of capon or beef broth to a gentle simmer in a large pot. Taste and adjust the broth's seasoning with salt.
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13
Drop the anolini into the simmering broth. They are ready when they float to the surface, which usually takes about 2-3 minutes.
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14
Serve immediately in deep bowls, ensuring each guest gets plenty of the golden broth and a generous dusting of extra Parmigiano-Reggiano.
💡 Chef's Tips
The quality of the Parmigiano-Reggiano is paramount; use a minimum of 24-month aged cheese for the correct savory punch. If the filling feels too dry, add a tablespoon of broth; if too wet, add more cheese, never more breadcrumbs. Always use a wooden board for rolling pasta as it creates a micro-texture that helps the broth cling to the anolini. Avoid using store-bought broth; the dish is 50% broth, so a homemade capon or beef stock is essential for authenticity. To store, freeze anolini on a tray in a single layer before transferring to a bag; cook them directly from frozen.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Lambrusco di Sorbara to cut through the richness of the cheese. Serve as the 'Primo' course followed by the boiled meats (bollito misto) used to make the broth. A side of Mostarda di Cremona (candied mustard fruit) provides a beautiful spicy-sweet contrast to the savory pasta. Finish the meal with a simple plate of walnuts and more chunks of Parmigiano-Reggiano.