Enjoy Ave's anolini in brodo, flavoursome filled pasta from Parma | Pasta Grannies
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- Опубліковано 7 лип 2022
- Every family in the Parma area has their own recipe for anolini, and this is Ave's.
For the pasta: 300g 00 flour, 3 eggs
For the filling: 250g pork loin/shoulder and 400g slice of beef shin/shank
1 shallot, 4 cloves, 2 garlic cloves, 1-5cm shard of cinnamon, 200ml red wine. Simmer this until very tender, 14 hours may not be necessary. Remove the meat from the bone, mince it. Keep the juices, you will need around 400ml depending on how dry your breadcrumbs are.
200g dry fine breadcrumbs, add enough stock/juices to moisten properly.
mix in 100g each of 30 month and 36 month Parmigiano (or 200g of one)
1 egg, nutmeg. Squish breadcrumbs and minced meat, cheese, nutmeg and egg together
For the stock: 1x 1.6kg whole chicken (stuffing these days is optional, but depending on the size of the chicken cavity: 300g fresh breadcrumbs, 200g grated Parmigiano, 2 tablespoons of chiffonade fresh spinach) 500g beef shin, one onion, 4 cloves, carrot, celery and bay leaf. Cover with water and simmer for at least 2 hours. Strain, the meat is sliced up and served as a main course, the stock is used for the aniline.
The special stamp creates no-frill pasta so the anolini look like buttons. It will taste the same if you have to use an ordinary ravioli stamp and seal the edges. - Фільми й анімація
Now you're talking; the anolini in brodo of Parma! It was my father's favorite dish. Both my paternal grandparents came from villages in the Apennines south of Parma, so this brings back many happy memories. Whenever I hear people talking about the simplicity of Italian cuisine I think of recipes like this. They're not for any old occasion, of course, and there were always multiple hands on the job, including mine as I got older, at least when you got to actually making the anolini,, usually the day before you would actually serve them. It was and is a labor of love.
Where are your parents from? Do you remember the name or the village?
I'm glad the video brings back such happy memories for you! 🙂🌺 best wishes, Vicky
@@hakunamatata8945 Of course I remember; although I didn't visit often because my grandparents moved to the Lunigiana/La Spezia area. I always plan on going every year when I'm in Italy, but the road, only put in during the first decades of the 20th century, is still a nightmare to drive. They were the hamlets surrounding the township of Monchio delle Corti. The hamlets are from around 900 to 1100 metres above sea level.
Ave’s anolini! The best dish in Parma!
Our best for Christmas lunch!!!
Great Ave! 👍😊
Questa e l'Italia che va sempre conosciuta
Storia e saggezza di chi cucinava in maniera genuina e buona con i prodotti del territorio
Realizzando gran piatti.
Brave
The labor that goes into this dish can only be weighed in love !! This reminds me of a dish my Paw Paw made however he was Cajun Creole. It’s amazing how recipes transcend their beginning areas and along the way things get added or taken out and become native to that land or people. I will never get tired of watching your videos. These pasta grannies are so wonderful for sharing their dishes. The work you’re doing is great. I love that there are now records for future generations & these delicious recipes and lovely people will not be forgotten.
Hi Shelly thank you for your appreciation. I have to say a Cajun Creole version of Pasta Grannies would be so interesting - I hope it exists. 🙂🌺 best wishes, Vicky
So gorgeous. I just want to be Italian, but I am Swiss (living in New Zealand)
Is there an Italian community in New Zealand? 🙂🌺 best wishes, Vicky
I really enjoy the fillings used with different pastas. I was raised making homemade basics like bread. I really love making pasta and now it's time for me to move onto filled pasta.
Good luck, Tish! Greetings from Croatia.
Ich liebe eure Filme, alle, alle, alle!!!!
Es ist so schön, dem Können dieser traditionellen Küche zu zusehn.....
Habe alle Folgen gesehn und habe hohen Respekt vor allen diesen Damen, die diese Rezepte hoch und in Ehren halten!
Meinen herzlichsten Dank an alle Beteiligten, die es möglich machen, dass wir das alles miterleben dürfen!
Es wäre für mich eine rießen Freude, könnte ich's auch mit deutschen Untertitel schaun .....
Italienisch kann ich leider gar nicht und mein Englisch.....na ja.....🤦♀️
Bitte, bitte, denkt auch an eure deutschen Fans!!!!!
Danke an Alle, die diese Beiträge möglich machen, ich bin euch ewig dankbar sein dafür 🤗🤗🤗🤗🤗🤗🤗🤗
Heaven must be just like the province of Reggio-Emilia.
Made the rookie mistake of watching this while hungry! I love the idea of dotting the shallots and onion with clove-this whole recipe looks like something I’d love.
Oh this brought back wonderful memories of my childhood and having a special soup like this at Christmas time! My mouth was watering!! TFS, Sharon🤗😊
The unbelievable amount of prep time results in special occasion dish so flavorful it practically bursts from the screen. That aged cheese must be heavy! Wonderful!! Thanks!
What a wonderful video! I love seeing the pasta grannies making such impressive meals! The ladies are always inspiring!
Wow! The love, care and attention that goes into something that appears so simple! These are some very talented, very humble ladies!
So much love put into these dishes! That’s the secret ingredient!
❤Love it!, 14hours on the stove simmering😮, that’s some dedicated old school cooking😁👍. Sadly, a bit difficult to stay at home & tend a simmering pot for 14hours in today’s world.😢..However, the end result sounds totally worth it!
As always, ❤❤❤ The Pasta Grannies videos & All of the wonderful recipes, labor, love, expertise, and family/Life history the Ladies share with us!
Thank You, Ladies! 😘👍
For this recipe you really need a Nonna, who has plenty of time to stay at home. Obviously, if possible, an Italian Nonna. 😉
Ciao !….And as we Italians say…..Buon Appetito ! 😊
Use a crockpot? 🤔
@@DK-qj7cr You could definitely use a crockpot (autocorrect is brutal+weird w/replacing worry), but when she was cooking the meat stove top, she was only adding a small amount of water to ensure it didn’t run out during cooking..like a 1/2 a cup at a time…I’m sure You could add a bunch of water (or better yet, stock) to a crockpot w/your meat and slow simmer..But as they saying goes..won’t be like Nona makes it..*chuckles*.. though I’m sure it would still be Yummy in the end..😉👍🏻
Looks extremely delicious. I’ll give it a go. I love Italian cooking, and your grannies are a great help. Many thanks and loads of hugs and kisses from Ian in Wales 🏴
Hi Ian, think you'll be able to find anolini being made in Wales - there are big Italian communities there who are from the Emilia region? 🙂🌺 best wishes, Vicky
Great fun when cooking with others in a kitchen, where everybody knows what they're doing. Now THAT is one REAL and NATURAL chicken. The smells out of that kitchen while it's being cooked ... and the flavors of the meat and broth something that I last enjoyed unfortunately decades ago ! Not the type of chicken one can find nowadays in big cities and supermarkets ! Thank you ladies, Vicky and team. :)
hi Souad, yes, it's well worth tracking down a chicken that had the chance to lead an active life and develop some decent bones! 🙂🌺 best wishes, Vicky
This is something my entire family makes once a year. The extended family shows up and we form an assembly line. We make enough for the family celebration (Thanksgiving) and more for everyone to take home for Christmas. It's an excuse to get together for the holidays, eat, drink, and pass on a tradition to the younger family members. Although ours don't include the meat, and in my family, the extra cheese at the end is NOT optional... thank you for this...
We still make these ever Christmas and the whole family get’s involved. Anolini are the best. 💕🇮🇹
Can you imagine the flavor! A long process makes for an incredible flavor, just wonderful recipe, ladies!
You're so right! The hot broth enhances the rich flavour. It's our wintery treat. Typically on Christmas day.
Ecco cosa aspettavo: un libro con tutte queste ricette! Bravi!
What a wonderful dish!!
Oh my. My parents came from Bedonia - right at the point of Emilia and Liguria with Toscana visible - on a very clear crisp day - from the terrace. Of our house Every family had a different version of stracotto; ma and her cousins used mortadella and veal in the impasto. But her sister-in-law from Reggio Emilia - Rivalta - had her own take, so she had a mixed recipe. Easter and Christmas seasons became hen gatherings. Everyone helped. Someone might call them anolini and someone else might have called them cappelletti. - depended on how you might form. The result was the same. A good brodo needed to be light yet flavorful. Memories. Lovely. Thank you.
Hello Stefano, what a lovely memory, thank you for sharing it.🙂🌺 best wishes, Vicky
Thanks ladies!!! Lots of love involved there! 💖
Finally a recipe that challenge our cooking skills!
Congratulazioni Ave e Pinuccia deliziosa ricetta!
Well it looks delicious, that’s a given.
I thought it was really cute that they refer to eachother as colleagues in the kitchen.
I love the history in each pasta shown! These are so beautiful!!
It's time for lovely Grannies 😍
Where was your taste test girl!!!?? Those looked absolutely divine! The whole meal was something else! I bet it was all very delicious!
hi Annette, we thought we'd give Ave and Pinuccia the honour of the taste-test though of course we all had to have some. Anolini are flavour bombs bobbing in beautiful broth. Heaven. 🙂🌺 best wishes, Vicky
@@pastagrannies ha! Yes of course you had some of those beautiful little creations! I would like to find one of those cutters.. Oh heck I can't remember what you call them... Pretty cool though, spring loaded! Those two Italians are awesome together in the kitchen!
So much love, time and history in one food! Girls, you nailed it! Don´t you want an assintent? :)
It seems as though it would only need 13.5 hours to cook😂 Fascinating to watch her!
So relaxing watching this . Along with a very nice recipe idea..
It looks delicious. Very labor intensive but worth it on special occasions.
I love your videos and someday I hope to learn how to cook like this ❣️
So, so, so nice! Thanks to the fine ladies.
I make and freeze lots of stock similar to the one in this recipe, but I've never seen thus sort of pasta. I think I now have a recipe to try this weekend!
I would love to have seen the traditional version of anolini from Piacenza, in the broth it is mandatory to have pork meat. The broth itself is considered a traditional recipe by itself and is known under the name of "brodo di quarta", it contains chicken, beef, ox and pork ribs (the ox can be omitted or substituted with veal).
Nevertheless, part of the meat in the broth recipe is often replaced by the "tasca ripiena", which is a cut of veal meat filled with a mixture of vegetables, eggs, breadcrumbs and cheese, since the "tasca" is then served as a second course in special occasions (especially christmas).
it's sounds like I need to come to Piacenza and film their version of anolini 🙂🌺 best wishes, Vicky
@@pastagrannies you definitely need to come to try the traditional version. 😊
Complimenti !!
Fascinating
Che cosa meravigliosa ❤️❤️❤️❤️❤️❤️
Delicious!
Anolini tutta la vita!
I love the special stamp. Are they available in the USA?
The amazing things that traditional housewives could come up with!
Ms. Vicky, Ms. Ave is a dear soul pastagrannie & the food looks outstanding although very labor intensive, I'm sorry but no recipe here in Appalachia close to that, but we do make many real stocks with beef shanks, chickens & pork loin( bone left in the loin chops), veggies for many other stew, soup,etc... recipes, God Bless you all
hi Steve, a good proper stock is a wonderful thing wherever in the world one is. 🙂🌺 best wishes, Vicky ps I am away on holiday from Thursday; the videos will continue as normal but there'll be a pause to replies until August 🙂
@@pastagrannies Ms. Vicky, thank you for the info & enjoy you much deserved vacation, God Bless, stay safe
👍, thank you my friend
That looks like a lovely dish, especially on a cold winter day it must heat you up nicely. A quick feedback, at the end the pasta grannies blocks the end of your coming september 20 sentence.
Thank you Simon, I have adjusted it. 🙂🌺 best wishes, Vicky
I think Ave means hello in Aramaic.
According to Italian theory, some of the best was hiding out in Parma, until revealed by Pasta Grannies!
Anolini are one of the better raviolis in Italy...
La creatività degli anolini in brodo è nel ripieno, ogni famiglia ha piccole varianti: nella mia famiglia, sempre di Bore, si fa lo stracotto con le frattaglie della gallina e con pezzi di carne di manzo ma solo il sugo viene utilizzato per amalgamare l'impasto. Tutte ottime ricette.
Português,please! 🙏🙏❤❤❤❤
38th!!!
What does anolini mean?
From the Latin, anulus=ring/round
first
When my wife and I married, I had men cooks do this dish. My petite wife eats little, so I finish what she cannot.
When they Parmigiano ,they mean Parmigiano-Reggiano , nothing else will do .
Cinnamon? Are you sure? I see two chiodi di garofano in the small onion. We don't generally use cinnamon in the broth..
A bear brought me here
The stamp to make these is $77! 🥺
This is interesting - the filling is basically a cheesy version of what in US we call stuffing. Which is something I never thought of doing
Italy with Greece has the largest segment over 65 yo individuals in Mediterranean Europe and the lowest over 15yo individuals. A demographic and economic stracotto perfect storm which both paid the costly austerity MIF premiums. Pasta Grannies, an unconcerned feel good YT channel? Why would you ear about hedge funds crushing human societies in a feel good mise en scène?