Anolini with Parmigiano Reggiano stuffed fresh egg pasta 250 gr ONLY FOR ITALY



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Anolini with Parmigiano Reggiano, handmade Stuffed fresh egg pasta, packaged in modified atmosphere, weight 250 gr

Details


Directly from Parma:

- Anolini with Parmigiano Reggiano, handmade fresh egg pasta

Stuffed fresh egg pasta, packaged in modified atmosphere, weight 250 gr

The pasta dough, prepared with pasteurized whole eggs and rolled following the best tradition of Emilian fresh pasta, contains a heart of Parmigiano Reggiano PDO and meat broth. A traditional recipe of Parma, typically prepared in the winter period and for holidays.

Curiosity:
The term "anolino" comes from the Latin word “anulus”, that indicates the ring. This stuffed type of pasta was born in the XII century; the earliest records can be found in the manuscripts of friar Salimbene De Adam from Parma. However, it was only in 1500 that anolini began to be served to nobles and popes. The story goes that Ferdinand, duke of Parma, an enthusiast of traditions and typical cuisine, used to cook the delicious dish by himself; similarly, it seems that the "King Anolino" was always present on the tables at the court of Marie Louise, archduchess of Parma and Piacenza.

Ingredients for the pasta:

Wheat flour, durum wheat semolina, pasteurized whole eggs, water, salt, antioxidant E300.

Ingredients for the filling:

Parmigiano Reggiano PDO, meat broth, pasteurized whole eggs, breadcrumbs, salt, nutmeg, preservative E202.

Allergens:

milk, eggs, celery, wheat; it may contain traces of alomond.

Best before date:

minimum 10 days

How to store it:

Keep refrigerated at a temperature not exceeding +4°C. To be consumed after cooking within the best before date. It can be kept in the freezer at -18°C for 6 months after the purchase date.

Suggestions for the traditional recipe:

Cook the Anolini in boiling broth on a low heat for 4/5 minutes. Rape a generous amount of Parmigiano Reggiano PDO.

VIDEO RECIPE ANOLINI WITH RAGU'(min 1.48)



VIDEO RECIPE ANOLINI WITH BRODO (min 1.18)