Cappelletti o Anolini

prepare the filling: in a saucepan, if possible of terracotta, melt the butter and sauté the carrot, celery, and whole onion in it, and when everything is well-browned, add the meat and the peeled Salamino. As soon as the meat is browned, sprinkle with the wine and allow to evaporate, then add salt and pepper, pour in the stock – in which you have diluted the tomato paste, cover, and cook over low heat for 2 hours: in the end, the meat must be well cooked and the sauce dense. Pass everything through the meat grinder. In a bowl put the minced meat with the sauce, bread crumbs, Parmesan cheese and eggs, flavour with a pinch of nutmeg, and stir to mix everything well. Prepare the pasta: arrange the flour in a mound, break the egg into the centre, salt, and add a little water or better a tablespoon of oil, and knead until a soft but firm mass forms. Roll out a thin sheet, on different rows line up little mounds of filling, and cover with another sheet compressing the edges with your fingers. Cut out the anolini with a pastry cutter. Cook in the meat stock and serve with grated Parmesan cheese.



For the filling

  • 400g beef rump;
  • 200g grated Parmesan cheese;
  • 150g breadcrumbs;
  • 1 Salamino sausage;
  • 60g butter;
  • 2 cups stock;
  • 2 eggs;
  • 1 glass red wine;
  • 1 tablespoon tomato paste;
  • 1 carrot;
  • 1 onion stuck with 2 cloves;
  • 1 celery stalk;
  • salt;
  • pepper;
  • nutmeg.

For the pasta:

  • 500g flour
  • 5 eggs
  • salt

For cooking:

  • 1 and half litres of meat stock;
  • grated Parmesan.