Anolini in brodo

Anolini is a variety of meat-filled pasta with its origin disputed between the cities of Parma and Piacenza, and the most traditional way to enjoy it is in brodo - cooked in a rich meat broth. This hearty dish is an important part of Christmas traditions throughout the region of Emilia-Romagna. The family members gather on Christmas Eve to make anolini from scratch – each one is handmade, formed by wrapping a mixture of ground meat, Parmigiano-Reggiano, and breadcrumbs in fresh egg pasta dough. This elaborate task is a great introduction for the festive Christmas lunch, when anolini are cooked in meat broth, preferably the one made in terza, meaning with three types of meat: beef, capon, and pork. Although one might think that a dish consisting only of stuffed pasta served in a clear broth is unworthy of the festive Christmas table, the quality of ingredients and all the hard work invested in the preparation of the dish create a delicious meal that easily explains this tradition from the first bite.