Anolini di Parma in Brodo (Meat Stuffed Dumplings)


  • 12 oz cooked beef, veal and pork from Stracotto (recipe follows)
  • 4 oz mortadella sausage (available at specialty grocers and some delis)
  • 10 oz fresh breadcrumbs
  • 4 oz freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • ½ t Freshly grated nutmeg
  • 1 large egg
  • Broth from Stracotto (recipe follows), as needed
  • + 1 more ingredients
    • 10 c well-seasoned broth, preferably homemade from a capon

Finely chop meat and sausage until almost pasty. Mix in crumbs and cheese. Season to taste with freshly grated nutmeg, mix in egg, and moisten as needed with broth to make soft but firm mixture. Set aside. Line trays or baking sheets with linen kitchen towels. Roll out pasta and cut into strip...

View full recipe at Relish


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