You know, in Parma you can not miss the traditional dish of the holidays, the anolini.
Whether it’s Christmas or mid-August doesn’t matter, they always remain one of the most desired dishes!
Some people make them with cheese, some with stracotto. The fact is that the anolini are those tasty round disks that are eaten both in broth and dry, that is, simply seasoned with tomato sauce or cream, and are also known as cappelletti or agnolotti.
Today we offer the version of anolini with Parmigiano Reggiano.
The tradition wants the filling to be done using three different seasonings of Parmigiano Reggiano, one of which is very seasoned, in order to have the right balance between sweetness and flavor.
As for the shape, there are round anolini and “star” anolini, and this depends on the mould used that can be smooth or serrated. Also in this case it is the tradition of each family to dictate the most correct form of the anolin.
Let’s see how it’s done.


For the dough:
6 eggs
600 g of flour 00

For the filling:
450 grams of Parmgiano Reggiano Montecoppe of 3 different seasonings in equal parts (we recommend 24 months, 30 months and 36 months).
180 grams of breadcrumbs
3 eggs
About 200/250 ml of broth
A pinch of salt

Prepare the dough by gradually mixing the eggs with the flour until you get a smooth and homogeneous mixture. Wrap in plastic wrap and leave to cool.
In a bowl put the breadcrumbs with salt and nutmeg and add the hot broth stirring carefully until the bread is completely wet, but be careful not to exceed with the broth, it must not be liquid.
Add to the mixture the eggs, one at a time, and the Parmigiano Reggiano Montecoppe mixing until well mixed. The filling should be soft and at the same time firm, compact and should not stick to the fingers.
Pull the dough until you get a wide and thin sheet and lay a small amount of filling. The amount of filling will depend on the size of the stencil, so you’ll have to make sure to get full anolini.
Pull another sheet and lay it on top to cover the filling. Make the dough stick with your hands and proceed to cut with the stencil. Place the anolini obtained on a lightly floured surface and let the dough dry.
With the indicated dose you should get about 15/20 servings that you can also freeze once the paste has dried and does not stick anymore.
If you prefer to eat them fresh, boil the broth, pour about 250/300 grams per head of anolini and boil for about 10 minutes.
Serve with a nice sprinkling of Parmigiano Reggiano Montecoppe.