Ingredients: |
Ingredients: Pasta:
300g flour "00"
3 eggs
Filling:
250g pork loin/shouler
400 g beef shank
1 shallot
4 cl garlic
1 carrot
1 stick cinnamon
1 c Sangiovese red wine
2 cl garlic
200 g bread crumbs, lightly toasted
200 g parm cheese
¼ tsp nutmeg
1 egg
Stock:
1 whole chicken
300g fresh breadcrumbs,
200g grated Parmigiano,
2 tablespoons of fresh spinach
500g beef shin
1 onion
4 cloves
2 carrots
2 celery ribs
1bay leaf.
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Directions: |
Directions:1. Add olive oil and butter to Dutch oven and brown meat till well carmelized.
2. Add wine, carrot, clove studded onion, garlic and simmer in a covered Dutch oven, until very tender, 12-14 hours, adding a little water if necessary to avoid drying out.
3. Remove the meat from the bone, and let cool to room temp, blitz in food processor. Reserve about 400 ml of the juices. Remove spices and blitz veggies in food processor.
4. Mix pasta and knead and allow to rest 1 hour.
5. Grate 200g dry fine breadcrumbs, nutmeg, and add reheated stock and veggies. Mix breadcrumbs, shreadded meat and juices to moisten.
6. Add in Parmigiano 1 egg, nutmeg. Hand mix the breadcrumbs and minced meat, cheese, nutmeg and egg together.
7. Roll out meat filling into ropes.
8. Roll pasta dough and dot with meat filling, fold over second layer of pasta and press out air with cupped side of your hand. Press out pasta with anolini press.
Stock:
9. Stuff whole chicken with breadcrumgs, cheese and spinach.
10. Simmer chicken with beef, onion, cloves, carrot, celery and bay leaf. Cover with water and simmer for at least 2 hours. Strain. (The meat is sliced up and served as a main course).
11. Boil annolini in broth, serve with 30 per bowl, covered in broth and sprinkled with parm. |
This recipe for Anolini en Brodo is from