Delicious Memories by Anna Boiardi

Author:Anna Boiardi
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2011-05-20T04:00:00+00:00

THE TWIST

In Italy, we use sheep’s milk ricotta in lot of dishes, especially in mixtures for filled pastas (like tortelli and butternut ravioli) and to make chicchi. The cow’s milk ricotta available in America is looser and more watery than what we’re used to. That’s why, to adapt the recipes, we drain the cow’s milk ricotta for at least an hour, and preferably overnight.

SERVES 4 (MAKES ABOUT 120 ANOLINI)

This is a very traditional pasta from Piacenza, typically served at Christmastime when the women in families throughout the town wake up early to roll and fill the anolini for Christmas lunch. Anolini (also spelled agnolini—it means “belly buttons”) are served with the broth from bollito misto (page 135). They are made two different ways: very small, to serve in a cup of broth as soup (oh, my gosh, what a lot of work!), or larger (as in this recipe), to serve in a bowl of broth as a primo. I definitely serve them as an entrée.

If you don’t have real broth on hand, canned chicken broth is a nice, quick substitute. Or you can cook the anolini in boiling salted water and serve them with the cream sauce on page 86.

For each sheet of pasta that you roll and fill, you’ll end up with a bunch of trimmings. Don’t throw them away! That’s dinner. Cook the scraps in a pot of boiling water and toss them with mushroom sauce (page 84), tomato sauce (page 80), sage butter and Parmesan (page 98), or plain old melted butter and grated cheese.

Anolini freeze well. If you’re serving two people, plan for 1½ cups broth and 20 anolini per person, and freeze the rest for another night. It’s best if you make the filling the day before you plan to stuff the anolini. An overnight in the fridge gives all the flavors a chance to meld.

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