Anolini

Anolini are very specific to the region around Parma and involve an even more complicated procedure than tortellini. These delicate round pasta parcels are traditionally served in rich capon broth during holidays.

The filling is distinctly complex: lean beef is simmered with carrots, celery, and onion for a full day, then finely minced and mixed with breadcrumbs, parmesan cheese, and stewed beef juices. The breadcrumbs require specific preparation—fresh bread cut in cubes the day before, dried in the oven, then processed "not too fine, not too big, but in the middle".

For shaping, gently press the anolini stamp across your pasta sheet to create light markings before adding filling. This guides placement and ensures even distribution. Just before sealing, use a spray bottle to lightly mist the edges for better adhesion.

Cook anolini in salted water for 3 minutes rather than directly in broth to prevent cloudiness then serve immediately in steaming brodo.