Anolini

Ingredients

For the meat broth

  • 200 g beef brisket
  • 100 g smoked bacon or pancetta, in one piece
  • 1 Toulouse sausages, about 50g
  • 1 x 1.5 kg free-range chicken, jointed into 8-10 pieces
  • 1 onion, chopped
  • 1 sticks celery, chopped
  • 1 leek, chopped
  • 1 carrot, chopped
  • 1 heads garlic, cut in half horizontally
  • 1 sprigs fresh thyme
  • 1 bay leaf
For the anolini

  • 100 ml olive oil
  • 50 g butter
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 sticks celery, roughly chopped
  • 1 leek, roughly chopped
  • 2 sprigs fresh thyme, leaves picked
  • 1.5 kg chuck beef, in one piece
  • 500 g rump veal, in one piece
  • 120 g Italian sausages, (Lugano, or anything slightly spicy)
  • 2 tbsp tomato pure
  • 1 splashes wine, red or white
  • 1 litres chicken stock
  • 200 g parmesan, freshly grated, plus extra to serve
  • 100 g stalewhite breadcrumbs
  • salt andfreshly ground black pepper
For the pasta dough

  • 400 g 00 '00' flour
  • 1/2 tsp salt
  • 4 eggs
  • 1 tbsp olive oil

Description

Angela Hartnett's Exquisite Starter Of Pasta Stuffed With Italian Sausage, Veal And Beef Is Cooked And Served In A Rich Steaming Broth

UK TV Favicon UK TV
View Full Recipe



Found Country:US image description
Back to top