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Recipe for anolini in brodo

Serves 10

This scaled-down recipe makes about 50 anolini. Allow time for the broth to chill overnight and the anolini to dry for a day.

BRODO

1pound beef shanks and/or
shoulder roast (London broil)
3pounds mixed turkey wings,
chicken thighs, legs, cut into
5-inch pieces
1celery stalk, with leaves, cut
into 4-inch pieces
1large onion, quartered, root ends trimmed (do not peel)
1medium leek, cleaned, trimmed, and cut into 4-inch pieces
2cloves garlic, crushed (do not peel)
6sprigs fresh Italian parsley
1piece Parmigiano-Reggiano rind, scraped and rinsed (optional)
1scant tablespoon kosher salt, or to taste

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1. In a large stockpot over medium heat, combine the beef and poultry with cold water to cover. Bring to a boil, lower the heat, and skim the surface well. Let the mixture simmer for 10 minutes.

2. Transfer the meat to a bowl. Discard the water and return the meat to the stockpot. Cover with fresh water, add the celery, onion, leek, garlic, parsley, cheese rind, and half the salt. Bring to a boil, set on the cover askew, and simmer for 3 hours.

3. Remove the meat, poultry, and vegetables from the broth. Discard the vegetables; save the meat to serve as a separate course, if you like. Taste the broth for seasoning and add the remaining salt, if you like.

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4. Strain the broth through a colander lined with cheesecloth. Ladle into containers and refrigerate. Discard any fat that solidifies on the surface before reheating.

ANOLINI DOUGH

1cup flour
2eggs, lightly beaten
Extra flour (for sprinkling)
Olive oil (for sprinkling)

1. In a food processor, whir the flour for a minute or two to aerate it.

2. Turn on the processor motor and slowly pour the eggs through the feed tube. Let the machine run for about 30 seconds. The dough should form in a ball on the blade. Let the machine run for about 10 seconds longer — but no more than 40 seconds total. Turn the dough out onto a very lightly floured counter and knead by hand for 30 seconds or so, until the dough is smooth, soft, and stretchy.

3. Form the dough into a ball, rub lightly with olive oil, wrap in plastic wrap, and set aside to relax for about 30 to 60 minutes; do not refrigerate.

FILLING

cups dry unseasoned
breadcrumbs, made from dense white bread
¼cup hot broth
1cup grated Parmigiano-Reggiano
Few gratings fresh nutmeg
1egg
Extra Parmigiano-Reggiano (for serving)

1. In a large bowl, combine breadcrumbs and enough hot broth to barely moisten them; cool thoroughly. Add the cheese, nutmeg, and egg. The mixture should hold together when pressed with your hands, but still be fairly dry.

2. Cut the dough into 4 pieces. Cover all but one with a towel. Using a hand-crank pasta machine, roll the pieces into thin sheets about 5 or 6 inches wide and 30 inches long. Dough for anolini must be rolled very thin.

3. Place the sheets on a work surface, with a long side facing you. Place half-teaspoonfuls of filling at 1½-inch intervals down the center line of the pasta. Fold the dough lengthwise over the pasta. With your fingers press the pasta lightly between the spoonfuls of filling. Using a 1½-inch round cutter, cut the pasta around the filling to make filled half-moons. Repeat with remaining dough and filling.

4. Cover a large cutting board with a clean towel. Dust it with flour. Set the anolini on it. Set in a cool place for 24 hours. Any anolini you don’t plan to eat right away can be frozen in a single layer on a baking sheet, then stored in plastic bags.

5. To serve: Fill a large pot with the broth. Bring the broth to a medium boil over medium heat and cook the anolini for 5 minutes or until they float to the top; the unfilled edges should be slightly al dente.

6. With a slotted spoon, transfer the anolini to a heated tureen, ladle in the hot broth. Serve with extra cheese. Adapted from
Dorina Rossi O’Connell

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