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Italian "anolini" with beef 250 g

Selezione MagnaParma

Availability: In stock


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Anolini are a type of egg-filled pasta originating in Emilia, the territories of the ancient Duchy of Parma and Piacenza. A stuffed pasta typical of Parma, where it is usually served in broth on holiday days, which will allow you to taste the flavor of the Emilia tradition.
They are prepared by placing filler balls between two layers of pasta and cutting around the filling with special metal molds that can be circular or with serrated edges; the pressure of the mold secures the edges of the pasta. The filling is based on beef. After cooking the meat is finely chopped together with the vegetables of the cooking base, then add salt, nutmeg, eggs and kneaded with Parmigiano-Reggiano.
The anolini provides for cooking in a good broth, better than capon.
The dish is rich and elaborate, as well as many dishes offered on important days, but the whole set of ingredients makes it a refined dish.

Additional Info

Additional Info

Manufacturer Selezione MagnaParma
Place of origin Parma
Weight/Volume 250 g
Modified Atmosphere Packaging Yes
Ingredients Puff pastry: soft wheat flour type 00, durum wheat semolina, whole pasteurized eggs, sunflower oil, salt. Filling: beef, Parmigiano Reggiano DOP, grated bread, butter, oil, whole pasteurized eggs, carrots, celery, onions, garlic, cinnamon, meat broth, salt, spices. It can contain traces of celery, almonds, soy, nuts, crustaceans, fish, peanuts, sesame, mustard, sulphite, lupine, molluscs and derivatives.
How to preserve it store at a temperature not exceeding + 4 ° C in a refrigerator (at -18 ° C in a freezer for 6 months)

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