Anolini of Parma (Anolini di Parma in brodo) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 149) by Lynne Rossetto Kasper

  • laurel leaves
  • carrots
  • celery
  • whole cloves
  • nutmeg
  • onions
  • parsley
  • tomato paste
  • dry red wine
  • breadcrumbs
  • beef rump
  • beef bones
  • Parmigiano Reggiano cheese
  • capon
  • butter
  • eggs
  • all-purpose flour
  • EYB Comments

    Pot roast cooks for up to 16 hours. Can substitute turkey wings for capon. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pot roast cooks for up to 16 hours. Can substitute turkey wings for capon. See recipe for a variation.

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