Starting with fresh egg pasta, filled or not, such as the traditional tagliatelle Bolognesi, the tortellini from Castelfranco and the pumpkin cappellacci from Ferrara.
Among the most famous appetizers, we can find gnocco fritto and the scarpazzone, as first courses passatelli in broth, the anolini from Parma, all the tortelli shaped pasta, the tagliatelle with ragu sauce and “pisarèi and beans”. The popular “spaghetti Bolognese” originates in the regional capital of Bologna, though it would never be served with spaghetti in Italy but with homemade tagliatelle, not perfect in shape (and so it should be) but truly delicious.
Emilian and Romagna produce some very famous products such as balsamic vinegar, Parma ham, culatello di Zibello, Lambrusco wine, piadina romagnola and, of course, Parmigiano Reggiano.
PIADINA ROMAGNOLA
| 1bag of Piadina Romagnola
100 g Parma Ham 100g stracchino fresh tomatoes rocket salad |
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HOW TO PREPARE IT
It can’t be easier to enjoy the real taste of bag of Piadina Romagnola at home with our already made Piadina IGP. Piadina Romagnola is a thin Italian flatbread, typically prepared in Emilia-Romagna. It is the queen of Italian street food. A poor recipe with ancient origins, which lends itself to being stuffed with any ingredient your imagination suggests. Here are two examples of two most enjoyed fillings: Parma Ham, fresh tomato and mozzarella – or Parma ham, stracchino cheese and rocket salad. Simple food but so incredibly tasty, even better toasted on a hot pan or in the oven for a couple of minutes. Heaven on a dish!
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LASAGNE ALLA BOLOGNESE
| Ingredients for 6 people
-300g of lasagna sheets FOR THE RAGÙ -600 g of mixed mince (pork loin and beef) -90 g of butter -½ glass of red wine -300 g of tomato passata -50g of chopped celery -50g of chopped carrots -50 g of chopped onions -2 tablespoons of tomato puree -coarse salt and pepper to taste FOR THE BESCIAMELLA SAUCE -50g of butter -50g of plain flour -750ml hot mil –salt and freshly ground black pepper to taste -nutmeg to taste –Parmesan cheese to taste |
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HOW TO PREPARE IT
Heat the oil and butter in a heavy-bottomed saucepan over the heat, add the chopped onion and brown it gently, then add the chopped celery and carrot and brown these too. Add the bacon and, after a minute, the minced meat. Brown over high heat, stirring constantly and crumbling with a spoon. When it changes colour, add coarse salt and freshly whipped pepper.
Deglaze with the wine, and let it evaporate. Add the tomato passata and the two tablespoons of tomato puree. Stir and bring to a boil, then cover and cook for about two hours over very low heat.
For the bechamel sauce: melt the butter in a saucepan adding flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add half of a teaspoon of grated nutmeg and season with salt and pepper. If you’re in a hurry and want to save some time, check our already made bechamel here.
Arrange the first rectangles of fresh lasagna sheets inside the pan to cover the bottom. Pour a layer of béchamel sauce, taking care to reach the edges well and cover with ragù.
Sprinkle with plenty of grated Parmesan cheese. Cover with other rectangles of pasta and proceed in this way until all the ingredients are used up. You will have to do 5-6 layers in all.
Preheat the oven to 180 °, fan mode. Cook them for about 40 minutes, or in any case until they have swollen and are hot inside as well. Check them frequently and, if they take too much colour, cover the top of the tray with aluminium foil. Remove from the oven, settle for 5 minutes and serve immediately.
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TORTA TENERINA
| -200g of 65% dark chocolate
-100g of butter -90g of granulated sugar -60g of 00 flour -4 eggs at room temperature -1 pinch of salt |
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HOW TO PREPARE IT
To prepare the tenerina cake, chop the chocolate and melt it in a double boiler together with the butter. Transfer everything to a large bowl and let it cool. Add one yolk at a time, salt and half of the sugar. Work the mixture with electric whips.
Add the sifted flour and mix it with a spatula. Whip the egg whites with the remaining sugar (they should not be too firm) and incorporate them in several stages, going from the bottom to the top of the mixture.
Pour the batter into a greased and floured 22 cm diameter springform pan (or lined with parchment paper). Level and cook in a preheated oven at 180 degrees for about 15-18 minutes. The tenerina cake should not be too cooked inside, but moist. Let it cool completely before unmolding. Before serving, sprinkle with icing sugar or cocoa powder to taste.
BUON APPETITO!
