Anolini in Brodo

Every respectable Emilian housewife (and some male cooks), knows how to turn pasta on the little finger to make tortellini. For this classic regional dish, the filling for the mini tortellini is simply freshly grated Parmesan and special breadcrumbs - flavoured with the deglazed juices from a pork or beef roast. You can buy freshly made, good quality tortellini (anolini) from delicatessens, but have in mind that sometimes anolini are little flat round ravioli.