CookEat Recipe
Anolini alla Parmigiana
Small scalloped half-moon pasta filled with toasted breadcrumbs, Parmesan and concentrated beef jus, served in broth.
Method
Steps
Step 1
Gather the ingredients: 500 g lean boneless beef from the leg; About 20 g cured pork fatback, cut into narrow strips; 50 g butter; Quarter of a medium onion, roughly chopped; Salt, black pepper and a small pinch of mixed spice; About 250 ml ready-to-use broth for the braise, plus small amounts if needed; 100 g breadcrumbs from day-old bread, lightly toasted; 50 g finely grated Parmesan; A little grated nutmeg; 1 egg for the filling; 3 eggs for the pasta dough; About 300 g plain flour, plus a little for rolling; About 2 litres ready-to-use broth for serving.
Step 2
Thread the fatback strips through small slits in the beef, tie the meat with kitchen string and season with salt, pepper and a little mixed spice. Brown in the butter with the roughly chopped onion in a small heavy casserole.
Step 3
Add the 250 ml broth, cover tightly with a well-fitting heatproof lid and simmer very gently for 8–9 hours. Check regularly and add a small splash of hot broth or water if needed to prevent scorching. At the end, strain and press the cooking juices, reducing separately if necessary to about 4–5 tablespoons of concentrated jus. Reserve the braised beef to serve separately.
Step 4
Cool the strained jus promptly in a shallow container and refrigerate for the next day. Refrigerate the cooked beef separately once cooled promptly. Do not leave either at room temperature overnight.
Step 5
The next day, combine the 100 g toasted breadcrumbs, Parmesan, nutmeg, one egg and the concentrated jus into a uniform filling. Do not add the braised beef itself: this filling uses its jus. Keep the filling refrigerated while preparing the pasta.
Step 6
Make a supple pasta dough with the three eggs and about 300 g flour, adjusting the flour slightly for egg size. Knead until smooth, cover and rest for about 20 minutes. Roll fairly thinly, about 1 mm, and cut scalloped discs roughly 5 cm across.
Step 7
Put a small amount of filling on each disc, lightly moisten the edge if needed and fold in half to make a small crescent. Press the edges firmly to seal. Aim for about 100 anolini; use a little less filling if the first pieces are difficult to close. Cook promptly or refrigerate on a floured tray for same-day cooking.
Step 8
Bring the serving broth to a gentle boil. Cook the anolini in batches without crowding until the pasta is tender and the egg filling reaches 74°C, roughly 4–6 minutes depending on thickness. Serve in the broth. They may instead be cooked in the broth, drained and served with a little melted butter and Parmesan to taste. Serve the reserved braised beef separately with vegetables if desired, reheating refrigerated beef to 74°C.
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