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I ANVEIN (gli anolini)

(for 4/5 people) for the dough: 400 gr. flour - 2 eggs and water as much as needed; for the stuffing: 250 gr. beef - 2 garlic cloves - 50 gr. butter - 150 gr. Grated bread - 300 gr. Piacenza' Grana cheese - 2 eggs, salt, celery , onion, nutmeg and cinnamon - 1/2 glass of red wine and broth; for the broth: beef, capon and pork.
Prepare the stew, inserting two garlic cloves in the meat; brown it in the butter, to which you have previously added a small onion, a stem of celery, salt and pepper. Add the red wine and the broth and cook for 4 hours, until the liquid nearly wholly dries up. Mince the stewed meat, mix bread with the liquid remained and add it to the stew itself, together with eggs, cheese and nutmeg. Work the mixture till you obtain a uniform dough. Prepare the dough and make it into very thin stripes; then, lay on the side of each stripe many little balls of stuffing (as big as a tea spoon) at 5/6 cm from one another. Fold the dough on itself and cut it with the specific round mould. Cook "anvein" in a broth prepared with capon, beef and, pork low fat meat. Besides being served with broth, anolini may also be served dry, with melted butter and grated grana cheese; or with a tomato and mushroom sauce.