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Anolini in Brodo A web-exclusive recipe from Italian Cooking and Living|
For the filling:
- ¼ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 small onion, minced
- 1 ½ pounds beef eye-round, cut into 1" cubes
- 3 garlic cloves, unpeeled and crushed with the flat of
a knife
- 2 sprigs fresh rosemary
- ½ tsp whole cloves
- 3 cups dry red wine
- ¼ tsp freshly grated nutmeg
- 1/16 tsp ground cinnamon
- salt and freshly ground black pepper
- ½ pound freshly grated grana padano
- 2 eggs, beaten
For the dough:
- 4 cups unbleached all-purpose flour
- ¼ tsp salt
- 6 eggs
To serve:
Make the filling: In a 2-quart pot, warm 2 tablespoons of the olive oil
and the butter over medium heat. Add the onion and sauté until it begins to soften,
about 2 minutes. Add the meat and cook until browned all over, about 10 minutes.
Add the garlic, rosemary, and whole cloves and brown for 1 more minute. Add the
wine to cover. Simmer for about 1 ½ hours over medium-low heat or until the liquid
has almost evaporated. Remove from heat. When the mixture has cooled, process
it in a food processor to obtain a uniform consistency. Do not process any longer
than necessary. Fold the grana, nutmeg, cinnamon, and eggs into the meat mixure
and season with salt and pepper.
Make the dough: Combine the flour and salt on a counter
and form a well in the middle. Break the eggs into the well and gradually work
them into the flour. Knead for 5 minutes, or until smooth, adding a little water
if the dough is dry or a little flour if it is sticky. Cut the dough into 2 pieces
and roll out each one through a pasta machine until almost transparent. Cut into
1 ½" circles with a round cookie cutter. Place ½ tablespoon of the filling on
each circle of pasta and fold it in half to create a half-moon shape. These are
the anolini. (Alternatively, if you have an anolini "stamp," place ½ tablespoon
dots of filling along a sheet of pasta, cover with another sheet of pasta, and
stamp out the round anolini.)
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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