Cut the slice of bacon into strips.

Pill the meat with the bacon and garlic, then season it with salt, pepper and spices.

In a saucepan, brown the chopped onion in butter. When the onion takes on a slight color, add the meat and broth until the meat is covered.

Cover the casserole dish and let the meat cook on a very low flame for 8 hours.

Once cooked, remove the garlic from the meat and chop it very finely with a knife.

Combine the meat thus prepared in a bowl together with lightly toasted breadcrumbs, grated Parmesan cheese, egg and nutmeg.

Knead these ingredients well, the result will make up the filling for thegi anolini.

Prepare the dough for the egg puff pastry by combining the flour and eggs; let it rest for about 30 minutes.

Roll out the egg dough into a very thin sheet in a rectangular shape.

Spread well-spaced teaspoons of filling on the pastry sheet.

Cover the whole with another rectangular-shaped sheet.

Using a round pasta cutter, cut out the anolini.

Heat plenty of meat broth and cook the freshly made anolini for a few minutes.

Serve them to taste with a sprinkling of grated Parmesan cheese.