Parma filled pasta · Cheese centre and clear “in terza” broth
Anolini Parmigiani in three-meat broth,small Parma pasta discs filled with aged Parmigiano, breadcrumbs, egg and nutmeg
Anolini parmigiani shaped as small smooth-edged pasta discs, filled with aged Parmigiano, breadcrumbs, egg and nutmeg, then cooked and served in a clear broth built from beef, capon and pork.
- Yield
- 6 servings
- Preparation
- 2 h
- Cooking
- 3 h 30 min
- Passive time
- 1 h
- Total
- 6 h 30 min
- Per serving
- ≈ 720 kcal
01 · Identity, texture and technique
How this version is built
The method follows the dish rather than a fixed card count, with attention to moisture, heat and observable readiness.
In Parma, anolini are small filled pasta discs with a local identity distinct from tortellini, cappelletti or agnolotti. Parma Welcome describes a smooth-edged disc about 2.8 cm across and a filling based on Parmigiano Reggiano, breadcrumbs, egg and nutmeg rather than a minced-meat centre. That distinction guides this version. The broth carries meat flavour around the pasta, while the actual filling remains cheese-led and compact.
The serving broth is the special “in terza” idea associated with three meats. This batch uses beef shin, capon and a mild pork sausage to build a clear, strong stock. The meats simmer gently rather than boil hard, and scum is removed early. Vegetables contribute background sweetness. Once strained, part of the hot broth moistens the breadcrumbs for the filling, and the rest becomes both cooking liquid and final soup.
The filling begins with breadcrumbs scalded by hot broth. This prevents dry crumbs from drawing moisture out of the pasta later. Grated Parmigiano from more than one age can provide both sweetness and sharper savoury depth, but the total quantity is more important than a rigid age specification. Egg binds the mixture, nutmeg supplies the traditional aroma, and the filling chills until it can be portioned into small, tidy mounds.
Egg pasta is rolled thin and cut into matching circles. One circle receives filling, a second covers it, and air is pressed out before the edge is sealed. The absence of a frilled rim is part of the Parma form, so a plain round cutter is used. Anolini cook directly in gently boiling broth until tender, usually only a few minutes when freshly made. The bowl should remain broth-forward: enough clear liquid to surround the pasta, with cheese added sparingly at the table.
Keep the broth at a lazy simmer
Hard boiling clouds the stock and emulsifies fat into the liquid.
Scald the breadcrumbs first
Hot broth hydrates the crumb before cheese and egg are added, giving a cohesive filling.
Press out trapped air
Air pockets expand during boiling and can force open an otherwise well-sealed pasta disc.
02 · Measured components
Ingredients for 6 servings
Ingredient groups follow the actual components prepared at different points in the workflow.
For the three-meat broth
- 600 gbeef shin with bone
- 700 gcapon or mature chicken pieces
- 250 gmild pork sausage suitable for simmering
- 3.5 Lcold water
- 150 gonion, halved
- 100 gcarrot, cut into large pieces
- 100 gcelery, cut into large pieces
- 8 gfine saltAdd lightly; reduce only after straining if needed.
For the Parmigiano filling
- 300 gParmigiano Reggiano, finely gratedA blend of different maturities works especially well.
- 100 gfine dry breadcrumbs
- 150 mlhot strained meat brothFor scalding the breadcrumbs.
- 2large eggs
- 1 gfreshly grated nutmeg
- 1 gfine salt, only if needed
For the pasta
- 500 gplain 00 flour
- 5large eggs
- 3 gfine salt
03 · Executable method
Preparation method
Timing is paired with visible, tactile or temperature-based cues so the recipe does not depend on the clock alone.
Make and strain the broth
Start the three-meat stock
Place beef, capon, sausage and cold water in a large pot. Bring slowly toward a simmer and skim foam from the surface. Add onion, carrot and celery.
The liquid should remain below a rolling boil and look progressively clearer after skimming.Simmer and strain
Cook at a bare simmer for about 3 hours. Remove meats and vegetables, strain through a fine sieve and season lightly. Reserve 150 ml hot broth for the filling.
The finished broth should be clear, golden and strongly savoury without an oily surface.
Mix filling and pasta dough
Hydrate the breadcrumb filling
Pour 150 ml hot broth over breadcrumbs and mix. Cool for 10 minutes, then add Parmigiano, eggs, nutmeg and salt only if needed. Chill until firm.
A small spoonful should hold its shape without crumbling or spreading.Knead and rest the pasta
Mix flour, eggs and salt into a dough and knead 8–10 minutes until smooth. Wrap and rest for 60 minutes.
The rested dough should roll thin without tearing or snapping back strongly.
Cut and seal the anolini
Roll and cut the discs
Roll one piece of dough at a time to a thin sheet. Cut an even number of 2.8–3 cm plain circles and keep unused dough covered.
The circles should stay supple, with no dry skin at the edge.Fill and close
Place a small mound of filling on half the circles. Brush the edge very lightly with water if dry, top with a second circle, press out air and seal firmly all around.
Each anolino should have a smooth round edge and no trapped bubble over the filling.
Cook and serve in broth
Bring the broth back to a gentle boil
Return about 2.5–3 L strained broth to a wide saucepan and bring to a gentle boil.
The liquid should move enough to cook pasta without violent bubbling.Cook the anolini
Add the fresh anolini in batches and cook about 3–5 minutes, depending on pasta thickness, until tender.
The discs should be tender at the edge and remain completely sealed.Serve immediately
Ladle broth and anolini into hot bowls, aiming for about 15 pieces per serving. Add extra Parmigiano only if desired.
The broth should remain clear around distinct, intact pasta discs.
04 · Serving and handling
Serving, make-ahead and storage
Guidance stays specific to the texture and food-safety needs of this dish.
Serving
Serve very hot in warmed bowls as a first course. The clear broth is part of the dish, not just cooking water.
Make-ahead
Broth can be made 2 days ahead and chilled so surface fat is easy to remove. Shaped anolini can be frozen in one layer and cooked from frozen.
Storage
Refrigerate broth and cooked pasta promptly and use within 3–4 days. For best texture, store uncooked anolini separately from broth; reheat cooked leftovers to 74 °C.
05 · Approximate nutrition per serving
Nutrition estimate
Calculated as a practical estimate from the complete ingredient quantities and stated yield; brands, trimming, oil absorption and portioning change the final values.
- Calories
- ≈ 720 kcal
- Carbohydrates
- ≈ 61 g
- Protein
- ≈ 43 g
- Fat
- ≈ 30 g
- Fibre
- ≈ 3 g
- Sodium
- ≈ 1090 mg
Serving: about 15 anolini in broth. Allergen note: Contains gluten, eggs and milk. Values are approximate, not laboratory measurements.
