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Best Easy Anolini alla Parmigiana Recipe

Name: Best Easy Anolini alla Parmigiana Recipe
Total time: 95 min
Yield: 220 g
Ingredients: all-purpose flour 2 cups; large eggs 3 pieces; beef chuck 12 oz; chicken thigh 6 oz; Parmigiano-Reggiano 1 cup; white bread 2 slices; beef broth 7 cups; unsalted butter 2 tbsp; nutmeg 0.25 tsp; black pepper 0.5 tsp; sea salt 1.5 tsp

Tiny round pasta stuffed with braised meat and Parmigiano in golden broth are Parma's pride. This high protein mediterranean soup is an elegant family first course.

Cook 95 min Difficulty HARD 340 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

all-purpose flour 2 cups
large eggs 3 pieces
beef chuck 12 oz
chicken thigh 6 oz
Parmigiano-Reggiano 1 cup
white bread 2 slices
beef broth 7 cups

Seasonings/Sauce

unsalted butter 2 tbsp
nutmeg 0.25 tsp
black pepper 0.5 tsp
sea salt 1.5 tsp

Nutrition summary

Carbohydrates 39 g 46%

Protein 19 g 22%

Fat 11 g 32%

Serving size 220g

Cooking steps

1

1. Prepare the dough by mixing 2 cups flour and 3 eggs until smooth; knead until elastic, cover, and let rest for 30 minutes.
2

2. Braise beef chuck and chicken thigh in 2 tbsp butter over medium heat, turning occasionally for 45 minutes until fully tender; cool and finely mince.
3

3. To the minced meats, add 1 cup grated Parmigiano, soaked and squeezed white bread, 0.25 tsp nutmeg, 0.5 tsp black pepper, and 0.5 tsp sea salt; mix thoroughly to form the filling.
4

4. Roll the dough thinly, cut rounds, and pipe or spoon a small amount of filling on half. Moisten edges, fold over, and seal anolini, arranging them evenly on floured trays.
5

5. Bring 7 cups beef broth to a gentle simmer, season with remaining salt and pepper, and cook anolini for 4–5 minutes until tender and they float; serve hot in golden broth.

Personalized Q&A

Q. What's the key ingredient in Best Easy Anolini alla Parmigiana Recipe?

The main flavor comes from the braised beef chuck, chicken thigh, and Parmigiano-Reggiano. These ingredients together form the classic filling of Anolini, delivering savory depth and a rich umami typical of authentic Parma tradition.

Q. How should I manage heat to ensure tasty, tender meat for the filling?

Braising the beef chuck and chicken thigh over medium heat with butter for 45 minutes ensures the meat becomes tender without drying out. Proper heat control is crucial—avoid high heat, as it can toughen the meat and diminish its flavor.

Q. What's the best way to prevent Anolini pasta from breaking in broth?

Roll the dough thinly but not paper-thin, firmly seal the edges, and simmer the pasta gently rather than boiling vigorously. This helps maintain the delicate texture, keeping the stuffing intact and preventing breakage.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each 220g serving provides about 340 kcal, with protein at 19g (22% of calories) and carbohydrates at 39g (46% of calories). This makes Anolini alla Parmigiana a high protein and balanced Mediterranean soup.

Best Easy Anolini alla Parmigiana Recipe

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