INGREDIENTS
Fresh egg pasta with filling: Ingredients: Pasta 50% (flour: wheat type 00, 69%, durum wheat semolina, whole pasteurized eggs cat. A25%, water, salt, antioxidant and 300), filling 50% (PDO Parmigiano Reggiano, stew 45% on the filling (beef and pork, sunflower oil, pork lard, carrots, onion, celery, wine, tomatoes, water, natural flavourings, pepper, nutmeg, salt, breadcrumbs ( contains wheat), mortadella (pork meat 65%), pork tripe, lean head pork, water, mechanically separated pork, pork fat, salt, flavourings, sugar, flavor dryer, monosodium glutamate, spices, antioxidants sodium absorbed, preservative sodium nitrite.
Uova intere cat. A, conservante e202 (può contenere tracce di frutta a guscio e soia).
Anolini con stracotto
HOW ARE THEY COOKED?
Preparation
Traditional
Bring 2 litres of meat stock to the boil, lower the temperature, immerse the anolini and cook for a maximum of 3 or 4 minutes. Put 2 litres of water in a saucepan, add 1 cube of Knorr CUORE DI BRODO concentrated beef stock or any other meat stock to taste. When boiling, immerse 250/300 g of cappelletti for two persons, let them cook for 3 or 4 minutes. Turn off the heat and serve them with the broth in a soup plate. Serve them sprinkled with grated Parmigiano Reggiano 24 Mesi cheese.
Quick preparation
Put 2 liters of water in a saucepan, add 1 cube of KNORR HEART OF BEEF BROTH gel concentrate or any other pre-packaged meat broth to your liking. Filter the broth and pour it into a saucepan, once boiling, immerse 250/300g of anolini (doses for 2 people) and cook for 3 or 4 minutes at the most. Then serve them on the plate with the addition of the broth and sprinkle with Parmesan cheese to your liking.
