Directions
Anolini, also known as “Anvein”, are the classic Christmas dish of Piacenza, whose dialectal name could mean “the coming year”, since they were eaten only once a year, usually on Christmas day.
How to prepare stracotto (meat stew) for anolini filling
The meat stew is the most important part of the Anolini’s filling. In a large pan put a tablespoon of oil and a knob of butter, brown a piece of lean beef (400 grams), a piece of pork meat (400 grams) and a nice piece of sausage (200 grams). Then add 1 chopped celery, 1 chopped carrot, and 1 chopped onion.
Cover the meat with water, add salt and cook over very low heat for 5/6 hours, or in any case until the liquid is almost completely reduced.
Put 60 grams of breadcrumbs into the cooking sauce, add the finely chopped meat and mix well. Allow to cool, then incorporate: 2 eggs, 80 grams of grated parmesan, 10 grams of nutmeg and 5 grams of salt. We need to obtain a homogeneous and fairly consistent filling with which you have to make balls the size of a hazelnut.
Prepare the dough with 400 grams of flour, 4 eggs, and a little water. If you want a guide with photos and tips to prepare the perfect Emilian dough, here it is!
Roll thin sheets of pasta on which to line the filling balls, fold the dough, make it stick well and then cut the anolini with the classic metal cutter.
Put them to rest well ordered on wooden racks covered with a towel.
To cook Anolini Piacentini you will need a good meat broth. If you want to do your homework right you should make a traditional broth “in Terza (third)”, that is made with three types of meat: beef, stuffed capon and pork ribs.
Making Anolini Piacentini was a tradition of the day before Christmas Eve, the whole family was involved in this process, which with its long times and its perfumes made savor the expectation of Christmas day, becoming itself a “feast”.
This is roughly the preparation of Anolini, but each family has its variations, which are jealously guarded and handed down over time, making their recipe unique.
Which wine match with Piacenza Anolini?
Let’s choose a classic sparkling Gutturnio from Luretta winery: lively, with intense fruit and delicious notes of violets and aromatic herbs. The perfect wine for anolini, with character, but always ready to leave room for the unique flavor of the stuffing.
Recipe by courtesy of Antica Trattoria Giovanelli
