Anolini Alla Parmigiana

Anolini à La Parma

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


These consist of very small ravioli, with a filling of grated cheese, fine breadcrumbs, egg, a little very thick Espagnole sauce, and a slight flavouring of onion and nutmeg. They are put in the boiling stock and cooked for about 15 minutes. This is the traditional “minestra” served at Easter and Christmas in the province of Parma.