🇮🇹 Italian · Pasta
🥟 Anolini in Brodo
Anolini di Parma in Brodo
Anolini in Brodo are Parma's small, round filled pasta parcels, traditionally stuffed with a rich stracotto (slow-braised beef) filling and served in a deeply savory capon broth.
Where Bologna has tortellini, Parma has anolini — round rather than ring-shaped, and traditionally filled with the reduction from a very long, slow beef braise rather than fresh meat, giving the filling remarkable depth.
Ingredients
Equipment: Large heavy pot or Dutch oven, Food processor, Round cutter, Large pot for broth
- 1 batch Fresh Egg Pasta Dough
Filling (stracotto)
- 600 g (1.3 lb) beef chuck or shin, in one piece
- 1 onion, 1 carrot, 1 celery stalk, roughly chopped
- 250 ml (1 cup) dry red wine
- 400 g (14 oz) canned crushed tomatoes
- 100 g (1¼ cups) grated Parmigiano-Reggiano
- 1 egg
- Freshly grated nutmeg, a pinch
- Salt and pepper, to taste
Broth
- 2 L (8 cups) good-quality beef or capon stock
Method
- Season the beef and brown it well on all sides in a heavy pot.
- Add the onion, carrot, and celery, cooking until softened.
- Pour in the red wine, scraping up browned bits, and simmer until reduced by half.
- Add the crushed tomatoes, cover, and braise on very low heat for 3–4 hours, until the meat is completely fall-apart tender and the sauce is thick and deeply concentrated.
- Shred or finely chop the beef, discarding any large fat pieces, and mix with some of the concentrated braising sauce, the Parmigiano, egg, and nutmeg until you have a firm, cohesive filling. Season with salt and pepper. Chill until firm.
- Roll the pasta dough thin and cut into small rounds, about 4cm.
- Place a small dab of filling in the center of each round, fold in half to form a half-moon, and press to seal, then bring the two corners together and pinch to close, similar to tortellini but with a fuller, rounder shape.
- Bring the stock to a gentle simmer.
- Cook the anolini directly in the simmering broth for 3–4 minutes until they float and the pasta is tender.
- Serve immediately in bowls with the broth, with grated Parmigiano on the side.
Chef Tips
- The long braise for the filling is what gives anolini its signature depth — there's no substitute for the time invested here.
- Chilling the filling before shaping makes it much easier to portion neatly.
- A rich, well-seasoned stock is just as important as the filling itself, since the broth is a central part of the dish.
Common Mistakes to Avoid
- Rushing the beef braise, resulting in a filling that lacks the traditional deep, concentrated flavor.
- Using a weak stock for the broth, undermining the whole dish.
- Overfilling the anolini, making them difficult to seal properly.
Nutrition (per serving)
Health Benefits
- A good source of protein and iron from the beef filling.
- The broth provides warming hydration and comfort.
Cultural Note
Anolini in Brodo is a treasured Christmas tradition in Parma, much as tortellini is in Bologna, with families often guarding closely held recipes for the stracotto filling passed down for generations.
Storage & Serving
Storage: Uncooked anolini freeze well for up to 2 months; the broth keeps refrigerated for up to 4 days.
Reheating: Cook frozen anolini directly in simmering broth, adding 1–2 extra minutes.
Serve with: A crisp Malvasia or Lambrusco wine, Nothing more — served simply in its broth