This recipe for mezze maniche in brodo comes to me via Lago Garda and Ultime Notizie Flash. I adapted it quite a bit as we do not get veal in South Africa. As I wanted to concentrate on the pasta aspect of this recipe I used ready make beef and chicken stock. If you do the same, be sure to use a good quality liquid stock.
Head straight on to the Recipe For ♥ Mezze Maniche In Brodo ♥
Making new friends
I believe we are never too old to make new friends! Last year, Dave and I went to Italy for a holiday. Our first two nights were spent alone, and on the third evening my cousin joined us. It was so amazing that she did that and the time we had together was very special. On our last evening together we went for a communal meal. We were treated to a four course dinner sitting family style with Italians from all over Italy. The three young adults to our right were extremely difficult to converse with. Even though they spoke English, they basically ignored us, speaking only Italian. The elder couple to our left were amazing. They barely spoke English, but made the effort with Dave. And listened patiently to my Italian. Tiziana and I swapped phone numbers, and we stay in touch.
Making new recipes
All of our conversations are in Italian, which is a great way for me to practice. She sends me new recipes to try, and photographs of pasta she has made. I in turn send her photographs of my pasta endeavours. The first recipe she shared with me was for mezze maniche in brodo and I had to source the Mortadella here in order to make it. I found a locally produced one which was fantastic, and as good as anything I have tried in Italy. To make my life a little easier, I used Google Translate for the recipe. I had to laugh when tiriamo la sfoglia sottile con la nonna papera translated to we roll out the thin pastry with the grandmother duck. I did not use a rolling pin (mattarello) for the pasta as I prefer to use my KitchenAid pasta roller.
Take a look at this inspiring recipe for ♥ Mezze Maniche In Brodo ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Mezze Maniche In Brodo
Ingredients
for the pasta:
- 200 g 00 flour, plus extra for dusting
- 10 mls olive oil
- 2 eggs
for the broth:
- 500 mls liquid beef stock
- 500 mls liquid chicken stock
for the filling:
- 200 g pecorino, grated
- 120 g Italian sausage, taken out the casing
- 100 g mortadella, chopped
- 100 g panko breadcrumbs
- 1 egg
- 1 egg yolk *
making the mezze maniche:
- semolina for the pasta
- 5 mls water
- 1 egg white *
Method
for the pasta:
- Place the flour, oil and eggs into the bowl of a stand mixer and use a dough hook to bring together
- When the dough has formed, knead for 10 minutes
- Tip the dough out of the bowl, shape into a ball and cover tightly with clingfilm
- Place into the fridge and leave to rest for 30 minutes
for the broth:
- Place the stock into a large saucepan and bring to a boil over a medium temperature
for the filling:
- Place the pecorino, sausage, mortadella, breadcrumbs, the egg and egg yolk into a large bowl
- Add 60mls of the broth and mix the ingredients together
- Set aside to cool, and turn the broth off
making the mezze maniche:
- Remove the pasta from the fridge and divide the dough in two
- Roll the dough out using a pasta roller to number 7 if using a KitchenAid roller **
- Place the pasta onto a lightly dusted surface and cut into a length, 10cm high
- Place the water and egg white into a small bowl and whisk to combine
- Scatter semolina over the bottom of a baking tray
- Wet your hands slightly and roll the filling mixture into a sausage shape, 2.5cm thick
- Place the filling along the bottom half of the pasta, lengthwise, then brush the egg white mixture along the top edge of the pasta
- Roll the pasta over the filling, from the bottom up, and press to seal
- Cut the pasta into 3.5cm pieces, and brush the ends of each piece with the egg white mixture
- Place the cut pasta onto the baking tray and set aside until you have done all the mezze maniche
bringing it together:
- Bring the broth back to the boil then gently add the mezze maniche and cook for 5 minutes before serving
Notes
See the links below for blog posts I published on November 18:
- 2020: Mint And Pea Carbonara
- 2019: Barbecue Marinade
- 2018: Sticks And Stones
- 2016: Tabbouleh
- 2015: Joy Of Kosher
- 2012: Luke Dale-Roberts Answers Questions For The Blog
- 2011: Daily Diary
- 2010: Chorizo Pasta
i agree about making new friends in our old(er) years. It can be difficult but very rewarding!
Indeed!
What a lovely relationship: swapping recipes and learning Italian at the same time.
I am very blessed 🙂
Love the photo of the dish and the story. I dunno about the friendship aspect – as my ruddy broken arms have led to such changes in my life. I find it huge fun that my studio in the serviced share-house here seems to have become quite a secret hidey-hole, especially at nights where staff of both sexes and definitely all ages comes to have a secret ‘natter’ – much about food and recipes by the way . . . that part of things has been kinda fun! And quite a few definitely are becoming very loving friends . . .
Sounds like the perfect friendships for you!
Such a wonderful filling and beautiful looking pasta!
thanks 🙂
Oh, that’s funny! Grandmother duck! This is a great dish. Love the filling!
I also thought it was so funny!
That looks like almost like Chinese dimsum in soup. I love the filling.
Thank you so much 🙂
What a beautiful memory! This simple yet thoughtful recipe is the perfect way to relive that moment.
Indeed 🙂
Tandy I agree it’s never too late to form new friendships. What a beautiful Italian experience, that is how I feel in France when I visit my family. A delicious recipe too. Pauline (Happy Retirees Kit hen)
You are so lucky to have a base in France to explore from 🙂