Anolini, Parma Style

Ingredients

• 1/2 onion, chopped
• 2 tablespoons butter
• 8 peppercorns
• 1 herb bouquet
• 2 pounds soup meat
• 1/2 pound salt pork, chopped
• 2 quarts cold water
• 1/2 cup sifted crumbs, toasted
• 1/2 cup Parmesan cheese, grated
• 1 grating nutmeg
• 1 egg white, well beaten
• 1 standard recipe noodle dough
• 1 cup rose wine (or light red)
• 1 teaspoon salt

Method

1. 1

   Fry onion in butter until golden brown.

2. 2

   Add peppercorns, herb bouquet, soup meat, and salt pork.

3. 3

   Cover with cold water and bring to a boil.

4. 4

   Add salt, skim, and simmer for 5 hours.

5. 5

   Make a filling of crumbs, Parmesan cheese, nutmeg, and egg white.

6. 6

   Roll noodle dough thin, cut out circles, fill, and seal.

7. 7

   Strain broth, bring to a boil, add wine, and cook stuffed paste for 5 to 7 minutes.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 8. The excerpt below is the record exactly as published.

ANALONI, PARMA STYLE (Anolini alia Parmiagana) Yz onion, chopped 2 tablespoons butter 8 peppercorns 1 herb bouquet 2 pounds soup meat Ys pound salt pork, chopped 2 quarts cold water Yz cup sifted crumbs, toasted Yz cup Parmesan cheese, grated 1 grating nutmeg 1 egg white, well beaten 1 standard recipe noodle dough 1 cup rose wine (or light red) 1 teaspoon salt

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