Claudia In The Kitchen: Anolini Piacentini

After a long break, I am back here with a new video of recipes from the “Claudia In The Kitchen” series: anolini Piacentini, one of the most typical dishes of the culinary tradition from Piacenza.
Anolini are the dish that cannot be missed on the festive table: in addition to Christmas and Easter, it is also traditional to eat them on August 15th – always served in broth!

Every family has its own recipe, I leave you the one that was handed down to me by my husband’s grandmother. The preparation is a bit laborious, because it takes several days of work: first you have to prepare the stew (which alone requires about 5 hours of cooking), then you prepare the filling and finally you start forming the anolini.

I leave you the ingredients list here, and I invite you to watch the video on my YouTube channel to see how anolini are made!

INGREDIENTS

For the stew:

1 kg of stew meat (half beef and half pork)

1 carrot

1/2 onion

1 stalk of celery

1 clove of garlic

1 tablespoon of butter

1 tablespoon of red wine

Hot water, salt and pepper to taste.

Red wine for cooking

For the filling:

Chopped stew meat

200 g breadcrumbs

400 g grated parmesan or parmesan

Stew cooking broth

3 or 4 eggs

Nutmeg to taste

For the pastry (indicative doses):

8 eggs

800 g 00 flour

1 pinch of salt

To serve:

Meat broth

Some tips for the success of the dish.

For the stew, you need to choose a type of tasty meat, not too lean and suitable for long cooking. I used the chuck roast and boneless pork collar.

You can choose any type of red wine, as long as it is not sparkling! The quality doesn’t matter, because only a spoonful is needed in the recipe, the rest is used as an “air freshener” during cooking, so even a cheap wine is fine!

If you can’t prepare all the anolini at once, you can store the leftover filling in the refrigerator for 2 days. The doses of eggs and flour needed for the pastry are indicative: it depends on how thin you roll the pastry and how large your pastry cutter is. My advice is to do it in several batches, for example four eggs at a time, and then mix another batch when you finish the one you are using.

I hope you like this recipe! I hope you won’t be scared by the amount of work and that you try to prepare Piacenza anolini too! However, if the recipe seems too complicated for you, you can find other simpler recipes on the blog, such as that of the piadina romagnola.

And now all I have to do is wish you bon appetit!

Claudia Casadio

Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!