* For the filling:
* 1 onion
* 1 celery stalk
* 1 carrot
* 160 g butter
* 3 cloves
* 460 g sirloin steak
* 3 cloves of garlic
* 3 tablespoons of tomato sauce
* 25 cl of red wine
* 250 g of grated Parmesan cheese
* 100 g breadcrumbs
* 2 eggs
* For the dough:
* 400 g flour
* 4 eggs
* To roll out the dough:
* For the rest:
* 200 cl of chicken broth
* 60 g of Emmentaler cheese
How to make Anolini alla Parmigiana:
Prepare a finely chopped onion, celery, and carrot and sauté in butter in a saucepan, then add the cloves and sirloin of beef larded with garlic flakes.
Brown the meat on all sides.
Mix the sauce with a little water and pour into the bowl, adding the red wine.
Add salt and pepper and cook for 12 hours at low heat, carefully monitoring the cooking diluting with hot water or wine if the liquid gets too dry.
After the set time for cooking, the sauce will be minimal.
Remove the meat from the pan and then pass through the mincer and put it back into the sauce with the grated Parmesan cheese, breadcrumbs, and eggs.
Stir with a wooden spoon to mix well.
If the compound proves to be very hard, increase the dose of Parmesan cheese and breadcrumbs.
With the flour, eggs, and a bit ‘of salt, Make the dough.
Roll it out in one or more thin sheets, after leaving the rest covered with a damp cloth for 30 minutes, then prepare anolini and cook in boiling chicken broth, transfer them in a bowl and sprinkle with the service of Emmental.
Regional recipe from Emilia-Romagna.