Capon broth with anolini
This small stuffed pasta, typical of Parma, is shaped with an anolini cutter into fluted rounds, or into half-moons, and cooked in broth even when served sauced. We prepare this dish during the holidays—the little pasta packages are the kind of gifts we’re interested in giving these days. Tortellini, another Bolognese pasta served in broth, can be substituted for anolini.
1 tablespoon extra-virgin olive oil
½ small onion, minced
1 small clove garlic, minced
4 ounces ground chicken
4 ounces ground pork
4 ounces ground veal
1 cup grated parmigiano-reggiano, plus more for serving
2–3 pinches of nutmeg
Salt and pepper
1 egg, lightly beaten
½ pound Egg Pasta (Volume No. 7, page 38)
12–14 cups capon broth from Poached Capon in Rich Brodo (Volume No. 7, page 74) or rich poultry broth
For the anolini, heat the oil in a medium skillet over medium heat. Add the onions and garlic, and cook until soft, 3–5 minutes. Add the meats and cook, breaking it up with a spoon, until the liquid evaporates, 5–10 minutes. Pulse the mixture in a food processor briefly until it begins to hold together, but doesn’t become a paste. Transfer to a mixing bowl. Add the parmigiano and nutmeg, and season well with salt and pepper. Add the egg and mix well. Set filling aside.
Roll 1 piece of egg pasta dough out and lay it on a lightly floured surface. Use an inverted glass or a biscuit cutter to cut out 2-inch rounds. Put 1 scant teaspoon of filling on each round, fold it in half, and press the edge to seal in the filling. Put the anolini on lightly floured kitchen towels on trays in a single layer; cover with more towels. Repeat until the dough and filling are finished, making 80–100 anolini.
Put the broth into a large pot, season with salt, and bring to a boil. Add the anolini and simmer over medium heat, stirring occasionally, until tender, 4–5 minutes. Serve in wide soup bowls, grating parmigiano over each serving.
[ you can find this recipe in Canal House Cooking Volume N° 7, La Dolce Vita ]