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.
Step 4
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 5
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 6
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 7
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.
Step 8
Roll fairly thinly, about 1 mm, and cut scalloped discs roughly 5 cm across.
Step 9
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 10
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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