Anolini in Brodo

Method

1. Place beef muscle and chicken in a large pot and cover with cold water. Bring to a very gentle simmer.
2. Add charred onion studded with cloves, a piece of celery, a piece of carrot, bay leaf, and salt. Simmer very gently for about 3.5 hours, skimming impurities as needed.
3. Meanwhile, prepare the braised meat: trim the osso buco and cut into pieces. Sear all the meats (veal, beef muscle, osso buco) until well browned.
4. Deglaze the pan with cold water, then add cinnamon sticks, nutmeg, and bay leaf. Place a cracked plate over the pot and pour red wine over the plate. Cover and simmer for 3–3.5 hours until the meat is very tender.
5. After cooking, strain the broth and add Parmesan rinds to enhance flavor.
6. Shred the braised meat finely. Mix with breadcrumbs, grated Parmesan (both 36-month and 22-month), a little braising liquid, and nutmeg to form a firm filling.
7. For the pasta: combine 100g '00' flour per large egg. Knead for 10 minutes, then rest for 30 minutes.
8. Roll out the pasta into thin sheets, keeping them moist with a light spray of water. Place small balls of filling (size of a hazelnut) on the pasta, fold over, press to seal, and cut out anolini with a round cutter.
9. Cook the anolini in the simmering broth until al dente. Turn off the heat, cover, and let rest for 1 minute before serving.
10. Serve the anolini in bowls with some broth.