Anolini in Brodo (Northern Italy)

Anolini, derived from the word “ano” meaning “year” in Italian, originate from Parma and are typically served during the holiday season, especially on New Year’s Day. My grandmother’s recipe, however, evolved from the more traditional recipe of my immigrant great-grandmother. In the old days, the “vecchi” would use the top of a salt shaker to cut the rounds of pasta. The original recipe, which is found in Parma today, uses a beef and vegetable filling.Chicken was used by my grandmother, probably beginning in the Depression years, when beef was scarce and expensive. Anolini are made exactly like ravioli, with the difference being the “pieno” (filling).

Anolini Filling ( il Pieno):

1 large onion, finely chopped

6 chicken breast halves

3 cups of panko (Japanese bread crumbs)

2 eggs

1 cup of grated Parmesan cheese

1 tsp each of salt and pepper

Sauté one finely chopped onion in olive oil until transparent. Add six chicken breasts cut into ¾ inch pieces, and a teaspoon each of salt and pepper. Sauté until the chicken is cooked, but be careful not to burn or overcook. Let meat and onions cool. Then grind in a food processor.

Add three cups of panko (Japanese bread crumbs) to a bowl. Add ½ cup of warm chicken broth, just enough to hold bread crumbs together. When broth is cool enough, add two eggs, and the ground meat and onions, Parmesan cheese, and salt and pepper to taste (don’t overdo it on the salt and pepper!) Remember that all ingredients must have cooled before mixing.

Follow the recipe for making the ravioli pasta.

Cook anolini in fresh chicken broth (brodo) for about three to four minutes.

This is the perfect meal on a cold winter day! It is my favorite of all my grandmother's dishes!