Anolini di Parma
Homemade stuffed Anolini pasta with slow-cooked meat, Parmigiano-Reggiano, and breadcrumbs. Perfect for a winter dinner.
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Cooking tools:
- Dutch oven
- Pasta sheeter
- Mezzaluna
- Anolini press
- Kitchen scale
- Rolling pin
- Butcher knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pot
- Stove
- Refrigerator
- Freezer
Ingredients
- 600 g Pasta flour
- 6 Eggs
- 3 tbsp Water
- 1 lb Top round
- 1 lb Beef shank
- 1 Onion
- 3 cloves Garlic
- 1/2 cup Red wine
- 4 Sprigs fresh thyme
- 1 Sprig fresh rosemary
- 2 tbsp Kosher salt
- 1/4 tsp Pepper
- 100 g breadcrumbs
- 100 g Parmigiano-Reggiano
- 1 Egg
- 1/3 cup Cooking juices
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