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Anolini di Parma
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Marc Lucci
By Marc Lucci

Anolini di Parma

Instructions
Prep:20minCook:6h
Egg pasta dough stuffed with shredded meat, Parmigiano-Reggiano and breadcrumbs.
Updated at: Thu, 17 Aug 2023 00:12:38 GMT

Nutrition balance score

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Ingredients

8 servings

600 grams Pasta flour
600 gramsPasta flour
6 Eggs (Large)
6eggs
large
3 tablespoons Water (as needed)
3 tablespoonsWater
as needed
1 pound Top round
1 poundTop round
1 pound Beef shank
1 poundBeef shank
1 Onion (Small)
1onion
small
3 cloves Garlic
3cloves garlic
1⁄2 cup Red wine
½ cupred wine
4 Sprigs fresh thyme
4 sprigsfresh thyme
1 Sprig fresh rosemary
1 sprigfresh rosemary
2 tablespoons Kosher salt
2 tablespoonskosher salt
1⁄4 teaspoon Pepper
¼ teaspoonpepper
100 grams breadcrumbs
100 gramsbreadcrumbs
100 grams Parmigiano-Reggiano
100 gramsParmigiano Reggiano
1 Egg
1egg
1⁄3 cup Cooking juices (From beef)
⅓ cupCooking juices
From beef

Instructions

View on marceats.com
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