Anolini in broth, a tradition from Emilia between Parma and Piacenza, here are the recipes for both versions.

How wonderful, a request that celebrates Emilian tradition! Anolini are a masterpiece, and using Parmigiano Reggiano from Caseificio Pratichiera, perhaps with different ages, will enhance the flavor of the filling.
The anolini recipe varies between Parma (where the filling is often made solely with cheese or a little stew) and Piacenza (where the filling is typically richer in stew). Given the use of Parmigiano Reggiano, I'll focus on the classic Parmigiano version, often called "pure" or "with Parmigiano," which pairs beautifully with a mix of aged cheeses.
Here's a reference recipe, which you can customize with your own mix of Pratichiera Parmigiano Reggiano (using a very mature one is highly recommended for flavor).

🍽️ Anolini with Parmigiano Reggiano Recipe (Parmigiana Version)

This recipe focuses on the goodness of the cheese filling, sautéed with an excellent concentrated broth.

Ingredients for the filling

• Parmigiano Reggiano DOP Caseificio Pratichiera (Grated): 400 g (Use a mix of ages, for example 24, 30 and 36 months, for a uniquely complex flavour).
• Breadcrumbs: 100 g
  
• Whole eggs: 2
  
• Beef broth (thin and flavorful): About 100-150 ml (see note below)
  
• Nutmeg: A pinch
  
• Salt: If needed, depending on the saltiness of the Parmesan.

Ingredients for Egg Pasta (Puff Pastry)

• 00 flour: 400 g
  
• Whole eggs: 4 (about 240 g)
  

Preparing the Broth (Important for the Filling)

For a tasty filling, you will need an excellent, concentrated broth, or the sauce from a stew.
Prepare a classic broth with meat (beef and/or capon), celery, carrot, onion, and salt.
Filter and, if it is too watery, reduce it over high heat to concentrate the flavour.

Procedure

1. Preparation of the filling (the day before if possible)

In a bowl, place the breadcrumbs.
Bring the beef broth to a boil and pour it hot (not boiling) over the breadcrumbs. Stir until the mixture forms a firm porridge-like mass. Let it cool completely.
Add the grated Parmigiano Reggiano, the whole eggs, a pinch of nutmeg and, if necessary, a pinch of salt to the bread and broth mixture.
Mix everything well, working the dough for 5-10 minutes until you obtain a smooth and firm mixture.
Let the filling rest in the refrigerator for at least an hour, or even better, overnight, wrapped in cling film.

2. Preparation of the puff pastry

On a pastry board or in a stand mixer, sift the flour and make a well.
Crack the eggs into the center and begin kneading, first with a fork, then by hand, until you obtain a smooth and elastic dough.
Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes.

3. Packaging the Anolini

Roll out the dough as thinly as possible, using a rolling pin or a pasta machine (reaching the final thicknesses).
Place small mounds of filling (the size of a hazelnut or a teaspoon) on half of the pastry, leaving space between each one.
Fold the other half of the pastry over the filling, making sure to push out any air around the mounds and sealing well with your fingers.
Cut out the anolini using the appropriate smooth round cutter (traditionally about 2.8-3 cm in diameter).
Arrange the anolini on a floured tray, without overlapping them.

4. Cooking and Serving

Prepare an excellent capon and beef broth and bring it to the boil.
Dip the anolini in the boiling broth.
Cook for about 3-5 minutes (the exact time depends on the thickness of the pastry).
Serve the anolini directly in the broth, with a generous sprinkling of grated Parmigiano Reggiano Pratichiera.

💡 Tip: Using different ages (for example 24 months , 30 months and 36 months ) of Parmigiano Reggiano Pratichiera is the key to a complex and tasty filling, as per tradition!