Anolini with Parmigiano Reggiano, fresh stuffed pasta
Anolini with Parmigiano Reggiano, fresh stuffed pasta
Anolini with Parmigiano Reggiano, fresh stuffed pasta
Anolini with Parmigiano Reggiano, fresh stuffed pasta
Anolini with Parmigiano Reggiano, fresh stuffed pasta
Anolini with Parmigiano Reggiano,...
Anolini with Parmigiano Reggiano,...
Anolini with Parmigiano Reggiano,...
Anolini with Parmigiano Reggiano,...
Anolini with Parmigiano Reggiano,...

Anolini with Parmigiano Reggiano, fresh stuffed pasta

  • Producer: La Fojeda
  • Containing: 250 gr.  / 8.81 oz.
  • Shelf Life: : 3 months
  • Shipping: available only in Europe


1 x Anolini with Parmigiano Reggiano, fresh stuffed pasta - 250 gr.

More information about the product
ZCN00649
€11.90

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Recensioni dei clienti

 

Anolini is a type of pasta typical of the Parmesan tradition.

It is a fresh pasta, rigorously rolled out by hand. The buttons obtained from the dough are then filled in various ways. Even the condiments with which they are served are different: in broth, with tomato sauce or with cream.





This pasta has very ancient origins: cook Bartolomeo Scappi prepared it for the first time in 1500 for kings and popes. Anolini, especially if served in broth, is considered the dish of the Christmas holidays (in Parma anolini is eaten hot even in mid-August) and of Sundays: every Rezdora, the Parmesan housewife, has her own recipe, and the best anolini recipe is always that of one's own mother or grandmother.

The traditional recipe wants anolini cooked in a good meat broth. The secret for preparing an excellent broth is to use rump and brisket of beef, a capon or possibly a courtyard hen, a spongy bone, a large onion, a carrot, a tomato, two celery stalks and salt. Anolini with Parmigiano Reggiano is also perfect for a vegetarian recipe, so to be served with a good vegetable broth.

However, you can let your imagination run wild, dressing them with various sauces or simply with extra virgin olive oil or butter and a generous grating of Parmigiano Reggiano.

How to store it: keep in the refrigerator at a temperature not exceeding + 4° C. To be consumed after cooking by the declared expiry date.

Organoleptic properties:

  • Appearance: round egg pasta
  • Colour: intense yellow
  • Smell: of fresh pasta
  • Taste: savoury, for Parmigiano Reggiano

Pasta ingredients: type 00 soft wheat flour, durum wheat semolina, pasteurized whole eggs cat. A, water, salt, antioxidant E300.

Filling ingredients: Parmigiano Reggiano PDO (Milk, rennet, salt), breadcrumbs (soft wheat flour, brewer's yeast, salt), meat broth (chicken, beef, carrots, celery, onions, water, natural flavors (contains celery), pasteurized whole eggs cat.A, salt, nutmeg, preservative E202 May contain traces of almonds.

Allergens: milk, wheat, celery. It may contain traces of almonds

Preservatives: E300 antioxidant and E202 preservative

Calories per 15 gr:  262 kcal

Format:  250 gr-trays of Anolini stuffed with Parmigiano Reggiano, packaged in protective atmosphere

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