Anolini with Pork Filling in Chicken Broth - Anolini alla Parmigiana


For the Filling and Making the Pasta
½ pound boneless pork shoulder
½ small onion, cut in chunks
½ small carrot, cut in chunks
½ rib celery, cut in chunks
pancetta, cut in 1/2 inch pieces
1½ teaspoons dried porcini mushrooms, crumbled
1 sprig fresh rosemary
1½ teaspoons tomato paste
¾ cup chicken broth, hot
2 ounces mortadella, cubed
1 slice of day-old bread
1 egg
kosher salt
¾ cup Parmigiano-Reggiano, grated
pinch nutmeg
bread crumbs, as needed
1½ pounds dough for homemade Tagliatelle
all-purpose flour, for rolling and forming the anolini

For Cooking and Serving
3 quarts chicken stock
1 cup Parmigiano-Reggiano, freshly grated


Anolini With Pork Filling In Chicken Broth - Anolini Alla Parmigiana

Lidia's Italy Favicon Lidia's Italy
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