List of Ingredients
- 1 lb 5 OZ. of veal flank steak
- 1 lb 5 OZ. of flour
- 18 OZ. of chicken wings
- 18 OZ. of beef brisket
- 12 OZ. of ground beef
- 11 OZ. of Gutturnio Piacentino (a red wine)
- 7 OZ. of stale bread
- 4 OZ. of Grana Padano cheese, grated
- 7 of eggs
- 6 of carrots
- 5 of celery stalks
- 4 of egg whites
- 2 of onions
- Sage
- Rosemary
- Bay leaves
- Tomato passata
- Extravirgin olive oil
- Salt
- Whole black pepper
Method
Fill a large casserole dish with cold water, then add the chicken and the flank steak and bring to the boil. Skim, then add 2 carrots, 2 celery stalks, and 1 onion, and cook a further 2 hours. Combine the ground beef with 4 egg whites and 1 tbsp peppercorns, then add to the broth, combine well, and leave to meld until a thin film forms on the surface of the broth. Cook a further 40 minutes, then skim off the film and strain the broth through a fine sieve. Season the beef brisket with salt and pepper, then brown in a frying pan with a drizzle of oil.
Finely dice 4 carrots, 1 onion, and 3 celery stalks, then brown in a casserole dish with 3-4 tbsp oil. Add the brisket, moisten with the wine, then season with a small bouquet of sage, rosemary and bay leaf, add two ladlefuls of broth and one of passata, and cook a further 45 minutes. Knead together the flour and 6 eggs to form a smooth dough, and set aside to rest, covered, for 30 minutes.
Pass the brisket through a meat grinder along with the vegetables. Dunk the stale bread into the cooking juices and grind in the same way. Add one egg and the grated Grana Padano and knead together to create the filling. Roll out the pasta into very thin layers, then cut into strips; brush with a little water, form the filling into small balls, roll up the strips to enclose the filling, and cut out the anolini (flower shapes) using a pasta wheel.
Return the strained broth to the boil, lightly salt, boil the anolini for approximately 2 minutes, then serve.