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Anolini

Angela Hartnett from Market Kitchen
Angela Hartnett's exquisite starter of pasta stuffed with Italian sausage, veal and beef is cooked and served in a rich steaming broth

Anolini

Method

1. For the anolini: heat the olive oil and butter in a large pan over a medium heat. Add the onion, carrot, celery, leek and thyme leaves, and cook gently, stirring occasionally until soft and caramelized (about 5-10 minutes). Remove the vegetables from the pan and set aside.

2. In the same pan, cook the beef on all sides for approximately 5 minutes or until browned. Add the veal and sausage, and continue to brown for a further 10 minutes. Return the vegetables to the pan, stir in the tomato puree and cook for a further 2 minutes. Pour in the wine and let it bubble and reduce completely, then pour over enough chicken stock to completely cover the meat.

3. Cover the pan with a cartouche of greaseproof paper, reduce the heat to as low as possible and cook gently for 3 - 4 hours, stirring occasionally. The meat should be soft enough to cut with a spoon. Remove the meat from the pan and set aside, reserving the juices. Leave to cool, then refrigerate until completely cold before cutting half the meat into 5 mm dice. You can slice the rest of the meat and serve it cold.

4. Put the parmesan and breadcrumbs in a bowl and add enough of the reserved meat juices to form a soft paste. Add half the diced meat and mix well. Check the seasoning and refrigerate until ready to use. You can serve the remaining meat cold.

5. For the pasta dough: mix together the flour and salt and tip onto a work surface or board, making a well in the centre. Mix together the eggs and oil and pour two-thirds into the well, reserving the rest. Starting from the outside, work the flour into the liquid until a dough forms. You may need to add some of the remaining egg mixture if the dough doesn't come together. Knead for 5-10 minutes until it is smooth, firm and elastic, then wrap in cling film and rest in the fridge for 1 hour before using. The dough will keep for up to 24 hours in the fridge if wrapped tightly first in cling film and then in foil.

6. To make the anolini, cut the pasta dough into 3 or 4 pieces and use a rolling pin or the palm of your hand to flatten each piece to the width of your pasta machine. Make sure the machine is on its widest setting, and run each piece of dough through it twice. Reduce the setting by one notch and run it through twice again. If the dough feels a bit sticky, add a little flour, but not too much as this will dry it out. Run it through the machine twice on each notch until you get to the narrowest notch.

7. Cut the pasta into a long strip, 10cm wide. Put two-thirds of a teaspoon of filling at intervals along the strip, about 2.5cm apart and about two-thirds of the way down the strip. Brush between and around each mound of filling with leftover egg mixture. Fold over the long side of the pasta nearest to you so that it completely covers the filling. Cup your hand and carefully press down around each mound to get all the air out. Using a 3-4cm cutter or shot glass, cut out individual rounds.

8. For the meat broth: cut the brisket, bacon and sausage into large chunks about the same size as the chicken pieces. Put the chopped meat and the chicken into a large pan and pour in cold water to cover. Bring to the boil, then reduce the heat and simmer for 1 hour, skimming off any scum as frequently as possible. When the meat has cooked for 1 hour, add the onion, celery, leek, carrot, garlic, thyme, bay leaf and season. Simmer for a further 1 to 1½ hours.

9. Strain the liquid through a sieve into a clean pan and discard the meat. Check the seasoning. Bring the meat broth to the boil in a large pan, tip in the anolini and cook for 3 - 4 minutes or until they rise to the surface. Serve the broth and anolini in shallow dishes sprinkled with freshly grated parmesan.

Cook's note: the remaining meat can be frozen and used next time or eaten on the side with the anolini.

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Serves: 8-10 as a starter

Prep: 15 min
Cook: 5 min

Ingredients

For the meat broth

200g beef brisket
100g smoked bacon or Pancetta, in one piece
1 Toulouse sausages, about 50g
1 x 1.5kg free-range chicken, jointed into 8-10 pieces
1 onion, chopped
1 stick Celery, chopped
1 leek, chopped
1 carrot, chopped
1 head Garlic, cut in half horizontally
1 sprig fresh Thyme
1 bay leaf

For the anolini

100ml Olive oil
50g Butter
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick Celery, roughly chopped
1 leek, roughly chopped
2 sprigs fresh Thyme, leaves picked
1.5kg chuck beef, in one piece
500g rump veal, in one piece
120g Italian sausages, (Lugano, or anything slightly spicy)
2 tbsp tomato puree
1 splash wine, red or white
1 litre chicken stock
200g parmesan, freshly grated, plus extra to serve
100g stale white breadcrumbs
salt and freshly ground pepper