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“Anolini” (without g) is the word that in Parma means a little rounded stuffed pasta, while in the rest of the Emilia Romagna region is called cappelletti, tortellini, ravioli, agnolotti etc.

It’s the dish of the holidays and special meals, the anolini are prepared and eaten all year long, yet they may be known as a Winter dish. Cooked in broth or “pasticciati” with sauce or cream, are the real stars of the parmesan cuisine.

The anolini of Parma have a rounded smooth shape, with a 2.8 cm diameter, made of two layers of pasta put together.
The yummy stuffing has no meat, in fact it is a mixture of grated aged Parmigiano Reggiano cheese, a small amount of grated stale bread, egg yolk and the reduced sauce of beef stew with a pinch of nutmeg at your taste.
It is the filling, not the pasta that makes the difference between the anolini and other similar handmade products. The secret of their good flavour lies in the right dose of ingredients, that only the real “rezdore” know.

Ingredients for the pasta:
1 Kg of wheat flour 00
a pinch of salt
8/10 eggs

Ingredients for the stuffing:
three parts of grated Parmigiano Reggiano cheese of three different qualities (one of which must be aged a lot)
a part of grated bread
2 eggs, nutmeg and salt
meat broth

Preparation: scald the grated bread with some milk or boling meat soup, add the eggs, the salt, the grated Parmigiano cheese and nutmeg.
Prepare the anolini and cook them in a special soup called “terza” because it’s made of different types of meat: capon, beef, salami or veal.
