email this pageIngredients
12 ounces cooked beef, veal and pork from Stracotto (recipe follows)
4 ounces mortadella sausage (available at specialty grocers and some delis)
10 ounces (2 cups) fresh breadcrumbs
4 ounces freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
1 large egg
Broth from Stracotto (recipe follows), as needed
10 cups well-seasoned broth, preferably homemade from a capon
Instructions
4 ounces mortadella sausage (available at specialty grocers and some delis)
10 ounces (2 cups) fresh breadcrumbs
4 ounces freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
1 large egg
Broth from Stracotto (recipe follows), as needed
10 cups well-seasoned broth, preferably homemade from a capon
1. Finely chop meat and sausage until almost pasty. Mix in crumbs and cheese. Season to taste with freshly grated nutmeg, mix in egg, and moisten as needed with broth to make soft but firm mixture. Set aside.
2. Line trays or baking sheets with linen kitchen towels. Roll out pasta and cut into strips about 3 inches wide. To one side, dot with half-teaspoons of filling at 1-inch intervals, fold pasta over to cover filling, press into place, pressing carefully around filling to remove air bubbles. Cut with anolini stamp by pressing cup down over mound, then flip dumpling out by tapping firmly on counter. Or, cut with sharp paring knife around mounds as close as possible without breaking edge seal. Transfer to towel-lined trays. May be made up to 12 hours ahead. Cover with cloth and refrigerate if made ahead.
3. Bring broth to boil over medium-high heat. Add anolini and cook until tender, about 3 minutes, if fresh, as much as 10 if dried.
4. Remove anolini with slotted spoon and divide among heated serving plates. Ladle broth over and serve at once, passing freshly grated Parmigiano separately. Serves 8.
Recipe by Damon Lee Fowler, author of New Southern Baking. "Relish a Classic Flavor," April 2006.
2. Line trays or baking sheets with linen kitchen towels. Roll out pasta and cut into strips about 3 inches wide. To one side, dot with half-teaspoons of filling at 1-inch intervals, fold pasta over to cover filling, press into place, pressing carefully around filling to remove air bubbles. Cut with anolini stamp by pressing cup down over mound, then flip dumpling out by tapping firmly on counter. Or, cut with sharp paring knife around mounds as close as possible without breaking edge seal. Transfer to towel-lined trays. May be made up to 12 hours ahead. Cover with cloth and refrigerate if made ahead.
3. Bring broth to boil over medium-high heat. Add anolini and cook until tender, about 3 minutes, if fresh, as much as 10 if dried.
4. Remove anolini with slotted spoon and divide among heated serving plates. Ladle broth over and serve at once, passing freshly grated Parmigiano separately. Serves 8.
Recipe by Damon Lee Fowler, author of New Southern Baking. "Relish a Classic Flavor," April 2006.
