Anolini alla parmigiana

Anolini alla parmigiana
Anolini alla parmigiana 5 1 Stefano Moraschini


Prepare a very fine chopped onions, celery and carrot and let wilt in the butter in a saucepan; then join the cloves and Beef sirloin with garlic flakes steccata.

Brown the meat on each side.

Mix the sauce with a little water and pour it into the bowl, adding the red wine.

Add salt and pepper and cook for 12 hours at low flame, carefully controlling firing by diluting with hot water or wine if the liquid were to dry out too much.

After the time periods established for cooking, the sauce will be very restricted.

Remove the meat from the bowl, move to the meat grinder and put it back in the sauce with grated Parmesan cheese, bread crumbs and eggs.

Mix with a wooden spoon to mix well.

If the mixture is not just hard, increase the dose of parmesan and bread crumbs.

With the flour, the eggs and a pinch of salt, prepare the dough.

Roll out the dough into one or more thin sheets, after leaving to rest, covered with a damp cloth for 30 minutes; prepared then the anolini and cook in boiling chicken broth, transfer it in service and spolverizzateli soup with Gruyere.

Anolini alla parmigiana

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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