Anolini from Parma

This recipe unquestionably dates from an era when people in Parma had time on their hands. It takes over 12 hours to prepare, and veri parmigiani insist that the only authentic way is to make the ripieno one day and stuff the sfoglia the next. I wonder if Giuseppina Strepponi, the great diva who was Verdi’s second wife, passed her extra time in the kitchen in Sant’Agata making Anolen alla Parmigiana while Verdi was in the next room writing I Vespri Siciliani and