{"id":33946,"date":"2022-01-08T15:10:04","date_gmt":"2022-01-08T14:10:04","guid":{"rendered":"https:\/\/visitpiacenza.it\/enogastronomia\/i-anvein-anolini\/"},"modified":"2025-12-29T15:32:44","modified_gmt":"2025-12-29T14:32:44","slug":"i-anvein-anolini","status":"publish","type":"enogastronomia","link":"https:\/\/visitpiacenza.it\/en\/food-and-wine\/i-anvein-anolini\/","title":{"rendered":"I anvein( anolini)"},"content":{"rendered":"<p>Anolini, called \u2018<strong>i anvein<\/strong>\u2019 in dialect, is a traditional first course of Piacenza province.<\/p>\n<p>Stuffed pasta originally dates back to medieval times, between 1100 and 1200. The component that changes is the filling.<\/p>\n<p>The current Piacenza version, involves the use of stracotto. Beef cooked for a long time with herbs and vegetables.<\/p>\n<p>They are usually served with broth, called \u2018di terza\u2019 (i.e. made with capon, pork ribs and beef partridge); some people enrich the broth with a little red wine, making \u2018<strong>surb\u00ec<\/strong>\u2019.<\/p>\n<p>Anvein(anolini)&#8217; can also be found dry served with butter and parmesan cheese.<\/p>\n<p>In the <a href=\"https:\/\/emiliaromagnaturismo.it\/en\/towns\/fiorenzuola-d-arda\" target=\"_blank\" rel=\"noopener\">Val d&#8217;Arda<\/a> area, the filling is made with breadcrumbs and cheese of three different seasoning.<\/p>\n","protected":false},"featured_media":23121,"template":"","territorio":[940,933,939,937,934,936],"categorie_enogastronomia":[968],"class_list":["post-33946","enogastronomia","type-enogastronomia","status-publish","has-post-thumbnail","hentry","territorio-alta-val-tidone-en","territorio-il-po-e-la-bassa-en","territorio-piacenza-en","territorio-val-nure-en","territorio-val-tidone-en","territorio-val-trebbia-en","categorie_enogastronomia-recipes"],"acf":{"localita":false,"location":{"lat":"45.05194366148842","lng":"9.693679695131166","address":"Piacenza"},"contatti_iat":false,"iat":30186,"ingredienti":"<p>(for 4\/5 people):<\/p>\n<p>For the dough:<\/p>\n<ul>\n<li>400 gr. flour<\/li>\n<li>2 eggs and enough water<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>250 gr of beef<\/li>\n<li>2 garlic cloves<\/li>\n<li>50 gr of butter<\/li>\n<li>150 gr of breadcrumbs<\/li>\n<li>300 gr of grana piacentino cheese<\/li>\n<li>2 eggs<\/li>\n<li>salt<\/li>\n<li>celery<\/li>\n<li>onion<\/li>\n<li>smell of nutmeg and cinnamon<\/li>\n<li>1\/2 glass of red wine<\/li>\n<\/ul>\n<p>For the broth<\/p>\n<ul>\n<li>beef<\/li>\n<li>capon<\/li>\n<li>pork<\/li>\n<\/ul>\n","livello_difficolta":"medium","preparazione":"<p>Prepare the <strong>stew<\/strong> 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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p><strong>Prepare the dough<\/strong> 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.<\/p>\n<p>Fold the dough over on itself and cut it with the appropriate round shape.<\/p>\n<p>Cook the &#8220;anvein&#8221; in broth prepared with capon, beef and lean pork. The &#8220;anolini&#8221; can be served, as well as in broth, also dry, seasoned with melted butter and grated grana cheese; or with tomato sauce and mushrooms.<\/p>\n","tipologia":"Main dish","ingredients":"<p>(for 4\/5 people):<\/p>\n<p>For the dough:<\/p>\n<ul>\n<li>400 gr. flour<\/li>\n<li>2 eggs and enough water<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>250 gr of beef<\/li>\n<li>2 garlic cloves<\/li>\n<li>50 gr of butter<\/li>\n<li>150 gr of breadcrumbs<\/li>\n<li>300 gr of grana piacentino cheese<\/li>\n<li>2 eggs<\/li>\n<li>salt<\/li>\n<li>celery<\/li>\n<li>onion<\/li>\n<li>smell of nutmeg and cinnamon<\/li>\n<li>1\/2 glass of red wine<\/li>\n<\/ul>\n<p>For the broth<\/p>\n<ul>\n<li>beef<\/li>\n<li>capon<\/li>\n<li>pork<\/li>\n<\/ul>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>I anvein( anolini) - Visit Piacenza<\/title>\n<meta name=\"description\" content=\"Anvein. 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