Anolini

Anolini

 

Other Names:
Anvëin
Region:
Piacenza province
Made with:
The pasta is filled with stewed meats and cooked in broth, possibly capon broth. Today beef is used, but historically the stuffing for anolini was often made with pork or horse meat.
About:
Anolini is a specialty of the province of Piacenza, where it is called “Anvëin” in the local dialect. A very old recipe, the earliest mention in the historical record appears around 1500. According to the Piacenza recipe, the pasta is filled with stewed meats and cooked in broth, possibly capon broth. Today beef is used, but historically the stuffing for anolini was often made with pork or horse meat. The meat is first fully cooked with vegetables in a stew, and then is finely chopped and combined with grated Grana Padano or Parmigiano Reggiano cheese.
Anolini

Anolini

 Source:  ItalianMade.Com

Photo Credit:  Bill Rubino
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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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