PREPARAZIONE
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.
