What is Anolini?
Anolini is a delightful small pasta that is circular in shape and typically stuffed with stewed beef. This traditional Italian pasta is cut using an anolini stamp or a specialized pasta cutter, resulting in a unique appearance that often features serrated edges. While anolini can boast round edges, it is primarily recognized for its rustic serration, which adds to its charm.
The Delicious Filling of Anolini
The filling for anolini is crafted from lean beef. This beef is stewed for an extensive period, usually simmering on low heat for 16 to 36 hours. The long cooking process allows the meat to become tender and juicy, perfect for stuffing into the circular pasta. The beef is often combined with red wine and a mélange of vegetables, including carrots, celery, and onion, enhancing its flavor profile.
Anolini in Brodo: A Hearty Delight
Traditionally, anolini is enjoyed as anolini in brodo, which is Italian for ‘in broth.’ The broth is made from slowly cooked beef and capon, resulting in a savory, rich flavor that complements the pasta beautifully. The union of these meaty elements creates a melt-in-your-mouth experience, perfect for special occasions and family gatherings. Originally, families from Parma in the Emilia-Romagna region of Italy have been preparing anolini since the 12th century, making it not just a delightful dish but also an enduring cultural icon.
Although making anolini can be somewhat labor-intensive, the effort is rewarded with a comforting and timeless dish that can elevate any meal, whether for holidays like Christmas and Easter or for any day of the year.
