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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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| HOT WINE |
Dry red wine,
Cinnamon,
Cloves,
Sugar to taste,
1 lemon rind and juice. |
Add all the dry ingredients to 1 or 2 litres of dry red wine and bring to the boil for about 30 minutes.
(If the wine is already sweet, add a glass of Campari and continue as before). |
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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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| GRANNY'S YELLOW CAKE |
3 eggs
300 gms of sugar
300 gms of sifted flour
100 gms of lard or butter
1 grated lemon rind
baking powder (for half a kilo)
a glass of milk
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Beat the 3 egg yolks with the sugar very well, add the flour a little bit at a time, constantly stirring the mixture, then add the lightly beaten egg whites, the melted butter, the lemon rind and the glass of tepid milk in which the baking powder has been dissolved.
Butter a ring-shaped mould and put the dough into it brush some egg yolk over the surface. Bake for about 30 minutes. Test with a toothpick . |
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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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| 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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| 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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| 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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| 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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