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Official Tourist Information Site of the Piacenza local editorial office

I ANVEIN ( anolini)

Recipes

Anolini, called ‘i anvein’ in dialect, is a traditional first course.

Stuffed pasta originally dates back to medieval times, between 1100 and 1200. The component that changes is the filling.

The current Piacenza version, involves the use of stracotto. Beef cooked for a long time with herbs and vegetables.

They are usually served with broth, called ‘di terza’ (i.e. made with capon, pork ribs and beef partridge); some people enrich the broth with a little red wine, making ‘surbì’.

Anvein(anolini)’ can also be found dry served with butter and parmesan cheese.

In the Val d’Arda area, the filling is made with breadcrumbs and cheese of three different ages.

Recipe

TYPOLOGY
Main dish
DIFFICULTY
medium
INGREDIENTS

(for 4/5 people):

For the dough:

  • 400 gr. flour
  • 2 eggs and enough water

For the filling:

  • 250 gr of beef
  • 2 garlic cloves
  • 50 gr of butter
  • 150 gr of breadcrumbs
  • 300 gr of grana piacentino cheese
  • 2 eggs
  • salt
  • celery
  • onion
  • smell of nutmeg and cinnamon
  • 1/2 glass of red wine

For the broth

  • beef
  • capon
  • pork
PREPARATION

Prepare the stew by sticking the lean meat with the two cloves of garlic; brown it in butter, to which you have previously added a spring onion, a celery leg, salt and pepper to taste.

Add the red wine and, if necessary, the broth and simmer the resulting mixture for about 4 hours until the liquid has been almost completely absorbed.

Chop up the stew, while using the remaining sauce, wet the breadcrumbs and add them to the stew itself, together with the eggs, cheese and nutmeg. Work until a homogeneous mixture is obtained.

Prepare the dough and roll out a thin sheet; then, place on one side of it many small balls of stuffing (about the size of a teaspoon) spaced 5/6 cm apart.

Fold the dough over on itself and cut it with the appropriate round shape.

Cook the “anvein” in broth prepared with capon, beef and lean pork. The “anolini” can be served, as well as in broth, also dry, seasoned with melted butter and grated grana cheese; or with tomato sauce and mushrooms.

further information


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