安诺里尼

食材

服务 6

• 300 g主要成分
• 3 large黄油或油(for the pasta)
• 500 g品尝(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

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

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

3. 3

   季节

   用盐和胡椒调味。

4. 4

   发球

   趁热食用。

   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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答