The Pasta Man’s tarragon and mortadella anolini in brodo
Indulge in a delicious bowl of anolini in brodo, a traditional Italian dish from Emilia-Romagna, filled with mortadella and served in a warm, clear meaty broth. This recipe features in Mateo...
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Ingredients
- 280 g Italian 00 flour
- 2 eggs
- 4 egg yolks
- 1 1/2 kg chicken bones
- 1 1/2 kg beef bones
- 2 medium onions, roughly chopped
- 4 medium carrots, roughly chopped
- 1/2 head celery, chopped
- 1 garlic bulb, halved
- 4 bay leaves
- 1 tsp black peppercorns
- 1 Parmesan rind (optional)
- 4 l water, ice-cold
- 2 generous sprigs of rosemary
- 3 sprigs of thyme
- 1 handful parsley stalks (optional)
- 250 g mortadella
- 100 g ricotta
- 1 handful tarragon, finely chopped
- 1 lemon, juiced and zested
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