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Anolini in brodo

  • Serving
    10 People
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    371

Ingredients

Family Story

My mother was born into a poor but loving family in Northern Italy’s Emilia Romagna region, in a small hamlet not far from the enchanting medieval village of Castell’Arquato. Piacenza is the largest nearby city and these anolini are a Piacentine specialty. Called anvein in the local dialect, they’re typically served in a hot broth for Christmas dinner or other festive occasions. The filling varies from town to town – some places add meat, other places just parmesan cheese, eggs and bread crumbs. In Castell’Arquato, it’s always the latter. My mother grew up in a humble-looking abode with three brothers, three sisters and her mother and father. I’m sure my grandmother made these for her children many times, but my mother never made them for us when we were growing up, since by then she had adapted the Southern Italian cooking traditions of her in-laws. Decades later, when I first visited my mother’s brothers and sisters, the little hovel was still standing, but abandoned. Across the alley, Uncle Antonio (my mother’s brother), and his wife Aunt Carla were living in the ground floor of a beautiful modern home built by Franco, the husband of my cousin Lucia. Over the years, I had poked my head inside the door of the old home, but it was so piled with old furniture, household implements and other cast-offs, that you could barely get past the front door. Until my cousin Lucia decided to organize all the detritus in the old family homestead, adding a few items she’d found at antique fairs and shows. When I saw the house after she had reorganized it, it was like being in a folk art museum. We stepped into the vestibule and saw farm tools and implements lining the walls. In the main room, Lucia had set up a table as though dinner were ready to be served. Pots hung on the walls and clocks rested on the fireplace mantle while time stood still. Where some might have seen little more than an organized hovel, I saw a family’s history. My family’s history. Emotions overwhelmed me and tears began to flow as I visualized my mother and her siblings in this home, eating dinner, sitting around the fireplace and helping out with the chores.I saw my grandfather coming home from working the fields, my grandmother repairing her children’s clothes and preparing dinner. I visualized my uncles adding wood to the fire, and my aunts dropping pieces of hot coals inside the old-fashioned iron before ironing the clothes. I imagined the warm reception my grandparents gave when they first met their new Italian-American son-in-law, an WWII soldier who had just married their daughter Maria. Out of her own sense of family pride and love, my cousin Lucia had spent her spare time creating something that touched me deeply and brought my own personal history to life. On top of the old sewing machine, Lucia had placed a few implements, including the round anolini cutter used to make the pasta. When my Aunt Carla (Lucia’s mother) was still alive, I always requested that she make anolini in brodo, a dish she made better than anyone. It was and still is, one of my favorite dishes from the region.I left Italy last year with a lot more memories and also with that anolini cutter that my cousin gave me. I never met my grandmother, but I feel a certain kinship with her since we shared the same first name. My name Linda is a shortened version of her Ermelinda. I’m sure my anolini are not as good as hers, but as I cut out each of the little pasta pillows, I remind myself of that loving woman I never knew who raised seven children in that beautiful, humble home. Can you just imagine the stories that anolini cutter could tell if it could talk, and the loving hands that worked with that tool over the years – heck, over the last century – creating those little marks and making what was probably thousands of anolini?

Directions

1 Step

FOR THE PASTA: 300 gr. 00 flour (about 2 cups) 3 eggs I make pasta using the food processor. If you add too much flour right away, it’s hard to get it to the right consistency. Start with 300 grams of flour and add the three eggs. Whir it until it starts to form a ball and releases from the sides of the bowl. A lot of getting the right consistency depends on the size of the eggs and on the humidity of the day. I did not need to add any water and I didn’t add any further flour, just the 300 grams plus some extra sprinkled on the board. After you take the dough from the food processor, knead a little on the board, and keep it covered for about 1/2 hour, to rest the glutens. for the filling: This made enough to fill about 120 anolini. I had a little dough leftover, but rolled it out and made a couple of lasagna sheets to put in the freezer for the future. FOR THE FILLING: Top quality ingredients are crucial here. Do not use packaged bread crumbs or already grated cheese. 50 grams –about 1 cup of bread crumbs (I used part of a loaf of day-old dense Italian bread, crusts trimmed and whirred in food processor) 150 grams – about 1 1/2 cups of aged grana padano cheese (I used an aged parmigiano reggiano), grated 1 egg a few grindings of fresh nutmeg about 1/4 cup chicken broth Beat the eggs into a bowl and add the bread crumbs, cheese, and nutmeg and mix well. Roll out the pasta dough, either by hand or using a pasta roller, fill with a small amount of filling. Moisten the dough and fold over part of the dough, covering the filling. Cut with the anolini cutter and place on a towel sprinkled with flour. Serve with homemade broth, made either with chicken, beef or a combination.

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