Anolini

Acerca de esta receta

Un favorito tradicional italiano con anolini. Este querido plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 6

• 300 gingrediente principal
• 3 largemantequilla o aceite(for the pasta)
• 500 gal gusto(for stracotto)
• 1 cupdry red wine
• 1 eachonion, carrot, celery stalk(chopped)
• 120 gfine breadcrumbs
• 120 gParmigiano-Reggiano(grated)
• 2 Lcapon or beef broth
• 1 pinchgrated nutmeg
• to tastesalt and black pepper

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Low and slow; the dense gravy matters more than the meat itself.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté hecho.

   Add juices gradually; too much makes the filling too soft to pipe.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

4. 4

   Servir

   Servir caliente.

   Seal firmly so the anolini don't burst in the broth.

5. 5

   Prepare the broth

   Bring the capon broth to a gentle simmer and taste for seasoning. A clear, well-flavored brodo is the soul of the dish, so use a good homemade stock rather than cubes.

6. 6

   Cook the anolini

   Drop the anolini into the simmering broth and cook 3 to 4 minutes until they float and the pasta is tender. Cook in batches so the broth stays at a gentle, even simmer.

7. 7

   Serve

   Ladle the anolini and broth into warm bowls and finish with extra grated parmesan. Serve immediately while the broth is steaming and the pasta is delicate and silky.

Variaciones

• •

  Añada verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes