Anolini

Sobre esta receita

Um prato italiano tradicional apresentando anolini. Este prato querido representa a essência da culinária de conforto italiana.

Ingredientes

Serve 6

• 300 gingrediente principal
• 3 largemanteiga ou óleo(for the pasta)
• 500 ga gosto(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

Instruções

1. 1

   Preparar

   Prepare os ingredientes.

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

2. 2

   Cozinhar

   Cozinhe em fogo médio até ficar pronto.

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

3. 3

   Temperar

   Tempere com sal e pimenta.

4. 4

   Servir

   Sirva quente.

   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.

Variações

• •

  Adicione vegetais para variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes