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| MEAT SAUCE (ROMAGNA RECIPE) |
50 gr. butter,
½ onion,
1 carrot,
1 celery,
50 gr. bacon,
350 gr. lean beef meat (cut into cubes),
150 gr. chicken livers,
½ glass of red wine,
500 gr. fresh tomatoes. |
Dissolve butter for about 2 minutes, add minced onion, carrot, celery and minced bacon.
Brown it all for some minutes and add meat and chicken livers; cook for some minutes and then add wine.
When it is evaporated add fresh tomatoes ( cut and without skin and pips), salt and pepper.
Add some spoons of meat stock. Cook for about 45 minutes. |
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| LITTLE HAT-SHAPED PASTA |
For 6 servings:
500 gms of ricotta,
500 gms of “squaquaron” – a soft sweet cheese,
100 gms of parmesan cheese,
2 eggs,
A pinch of nutmeg,
Ingredients for the dough:
600 gms of flour,
6 eggs. |
Mix the ricotta in a bowl together with all the other ingredients for the filling.
Prepare a sheet of dough with the flour and eggs, knead well until the dough is nice and smooth.
Then cut the sheet into 5 cm’s long squares and put ½ teaspoon of filling in the centre of each square.
Fold each square diagonally so as to obtain a triangle, press the edges well to seal them, then bend each triangle around one finger and press one corner over the other.
In this way the genuine “cappelletto” of Romagna will take its characteristic shape of little peaked hat. Boil them in a very good meat broth and serve the with lots of grated parmesan cheese. |
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| MEATBALLS |
Leftovers (veal, pork, chicken, etc.),
1 egg,
Breadcrumbs,
Grated parmesan cheese (more cheese than bread),
A bit of milk,
Garlic and parsley finely chopped,
Salt to taste. |
Mince about 300 gms of any leftover meats, add 1 egg, about 50 gms of parmesan, the breadcrumbs moistened in milk, the garlic, parsley and salt.
Mix the ingredients by hand and form rather small and slightly flattened balls.
Dip them into beaten egg and breadcrumbs.
Fry them in abundant hot oil, place them on brown paper to absorb the excess oil and serve immediately.
The meat balls may also be cooked in a sautйed mixture of onion, lard, tomato sauce, salt, pepper, nutmeg and a little water. |
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| PIADINA |
500 gms of flour,
30 gms of lard,
a pinch of salt,
a pinch of baking soda,
a little bit of tepid water. |
Piadina is the most traditional speciality of Romagna.
Once it was cooked on a special earthenware slab called “testo”, nowadays an iron frying-pan is used on top of the stove.
Mix all of the ingredients to form a rather solid dough. Roll out into Ѕ cm. thick and 15 cm’s large disks.
Cook , turning frequently and piercing the surface with a fork tip. The piadina are eaten with soft cheese or cold cuts. |
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| TRIPE |
Veal or beef tripe,
Flavoured salt,
Peppercorns,
Onion,
Cloves,
Garlic,
Parsley,
Olive oil,
Bacon,
Dry white wine,
Stewed tomatoes,
Nutmeg,
Cinnamon,
Parmesan. |
Use butcher prepared white tripe (not uncleaned or pork tripe). Boil whole tripe for 2-3 hours in water flavoured with, peppercorns, onion, cloves, garlic, flavoured salt, etc..
In a clay casserole sautй chopped bacon, onion, garlic and parsley in olive oil.
Pour dry white wine and reduce. Add tomatoes and simmer over low heat. Slice the boiled tripe in strips and add to sauce. Salt, pepper, clove and nutmeg to taste.
Add hot water or broth and cook. for another 30 minutes. Tripe is served hot covered in parmesan cheese. |
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| TIGELLE |
500 g (17 3/4 oz) white flour,
45 g (1 1/2 oz) fresh yeast,
50 g (1 3/4 oz) unsalted butter,
Fat,
2 tablespoons sugar,
1 clove of garlic,
Fresh rosemary,
Olive oil,
Salt. |
Prepare the dough. Incorporate these ingredients: white flour, crumbled yeast, 2 tablespoons salt, 2 tablespoons sugar and butter; pour in 250 ml (8 fl oz - 1C) warm water, slowly; knead the dough, shape into a ball on the lightly floured work surface, oil it and let it rise, in a warm place (27° C - 80° F), for about 40 minutes.
Roll out the dough to a rectangular shape, about 3 mm (1/8 in) thick and cut discs, 5 - 10 cm (2 - 4 inches) large.
In a frying pan melt fat with a couple of tablespoons of oil and fry dough discs on both sides over a gentle heat.
When "tigelle" are cooked, cut them into two halves and put in the middle a mixture made with fat, rosemary and garlic, finely chopped. Serve very hot. |
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| CHOCOLATE SALAMI |
2 small tblsp of rum,
100 gms of butter,
200 gms of vanilla biscuits,
100 gms of chocolate powder,
2 eggs,
100 gms of sugar,
Chopped. |
| Melt the butter and add the sugar, the eggs and the broken biscuits. Mix very well. Next, take a sheet of waxed paper greased with butter and put the dough onto it, making the shape of a salami. Sprinkle the chopped nuts over the salami. Roll and wrap in the waxed paper and put the salami into the freezer. When it’s really cold, cut it into slices as though it were a real salami. |
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| STUFFED CALIMARI |
Calimari,
Parsley,
Garlic,
Breadcrumbs,
Olive oil,
Salt & pepper. |
Clean the calimari removing the centre bone and tentacles.
Chop tentacles, and if available some small calimaretti, and add to stuffing composed of a small amount of garlic, parsley, breadcrumbs , olive oil, salt & pepper, thyme, drops of lemon juice /red wine vinegar, anchovy paste, grated parmesan cheese, a hint of chilli pepper and capers . Ricotta cheese may be used in the stuffing, substituting the lemon/vinegar, anchovy paste and capers, and adding extra salt and pepper to taste. Stuff the sac or stomach of the calimari.
Close with toothpick and cord and flavour with olive oil salt and pepper.
The stuffed calimari can then be cooked on a hot grill or in a casserole in the oven until well cooked. (An alternative cooking procedure in to sit them straight up in a sauce pan).
In order to maintain the texture of the calimari, it can be blanched before stuffing. |
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| THE PASSATELLI |
150 gms of breadcrumbs,
200 gms of grated parmean cheese,
4 whole eggs,
a pinch of nutmeg,
50 gms of ox marrow (or butter),
A pinch of salt. |
Mix everything together.
Bring to the boil about 2 litres of meat broth.
With the traditional tool ( a sort of slotted thin metallic slab which you have to push the dough through) make the “passatelli” – which will have a cylindrical shape – and cook them in the boiling broth.
When they rise to the surface, they are ready.
Serve very hot with lots of grated parmesan cheese. |
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| NOODLES, the ROMAGNA WAY |
4 eggs,
400 gms of flour,
a pinch of salt. |
Make a dough with the flour, eggs and salt.
The dough should be rather solid .
Roll out the dough to obtain nice and long thin “tagliatelle”.
Leave them to dry for a while and then cut them into strips.
Boil them in salted water.
The typical seasoning is meat sauce.
However they can be seasoned with butter and grated parmesan cheese. |
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