Recipes, wines, and more from Emilia Romagna
Emilia Romagna begins with the Adriatic and extends inland all the way to Piemonte, and as a result encompasses all sorts of cuisines, from seaside and lakeside through mountain. The region also boasts some of Italy's greatest culinary traditions, including Bologna's and Parma's, and has many renowned foods.
Pork Chops with Sage Recipe - Braciole di Maiale alla Salvia - Pork Chops with S
Fresh sage is one of the finest (and most distinctive) of herbs, and works quite well with tomatoes. This simple, quick pork chop recipe from Emilia Romagna will serve 4.
Fresh sage is one of the finest (and most distinctive) of herbs, and works quite well with tomatoes. This simple, quick pork chop recipe from Emilia Romagna will serve 4.
Turtlitt - Fritters for Carnevale
There's no getting around it; January and february are dreary months in much of Italy, especially the Centro-Nord. Little wonder then that people would devise all sorts of pastries and treats to add some cheer to their days. These Turtlitt are treats from Romagna, and well suited to kids of all ages.
There's no getting around it; January and february are dreary months in much of Italy, especially the Centro-Nord. Little wonder then that people would devise all sorts of pastries and treats to add some cheer to their days. These Turtlitt are treats from Romagna, and well suited to kids of all ages.
How to Make A Piadina Romagnola
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. And it's easy to make!
Mormora al Cartoccio
Sea Bream, stuffed with olives can capers, marinated, and baked in a pouch. Easy to do, and a delight to open at table.
Sea Bream, stuffed with olives can capers, marinated, and baked in a pouch. Easy to do, and a delight to open at table.
Cesentatico's Brodetto - Il Brodetto di Cesenatico
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. In particular, Cesenatici use eels and star gazers.
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. In particular, Cesenatici use eels and star gazers.
Adriatic Fishermen's Brodetto - Brodetto dei Pescatori dell'Adriatico
Brodetto is the traditional fish stew of Riviera Romagnola, what the fishing families would prepare from the fish they were unable to sell -- fish that were small or bony, and didn't have much market value. But they are tasty, and while the women prepared it at home, the men cooked it on the boats.
Brodetto is the traditional fish stew of Riviera Romagnola, what the fishing families would prepare from the fish they were unable to sell -- fish that were small or bony, and didn't have much market value. But they are tasty, and while the women prepared it at home, the men cooked it on the boats.
Brudet, the Brodetto of Bellaria-Igea Marina
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. This brodetto is from Bellaria, just north of Rimini, and is fairly rich.
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. This brodetto is from Bellaria, just north of Rimini, and is fairly rich.
Sardine Brodetto - Brodetto di Sardoni
Brodetto is the traditional fish stew of the Riviera Romagnola, and it is usually made form a mixture of fish -- whatever the fishermen were unable to sell. This is a single-fish variation for sardine season.
Brodetto is the traditional fish stew of the Riviera Romagnola, and it is usually made form a mixture of fish -- whatever the fishermen were unable to sell. This is a single-fish variation for sardine season.
Thinking about Brodetto:
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations.
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations.
Sformato Emilian Style: Sformato All'Emiliana
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
Flan Emiliana Style: Sformato All'Emiliana
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
Turkey Breast Filets with Peppers and Black Olives -- Fettine di Tacchino con Peperoni e Olive Nere
Turkey Breast Filets with Peppers and Black Olives, or Fettine di Tacchino con Peperoni e Olive Nere: Though Bologna is known for rich dishes, there are also quick easy things to enjoy. This, for example, which will serve 6.
Turkey Breast Filets with Peppers and Black Olives, or Fettine di Tacchino con Peperoni e Olive Nere: Though Bologna is known for rich dishes, there are also quick easy things to enjoy. This, for example, which will serve 6.
Macaroni Pie -- Pasticcio di Maccheroni
People at Rec.Food.Cooking asked for a timpano recipe; this is from The Art of Eating Well (Random House), my translation of Pellegrino Artusi's Scienza in Cucina e L'Arte di Mangiar Bene. The cooks of Emilia-Romagna are usually very good at making this difficult and expensive dish, which is excellent when well made, a thing that’s easier said than done. Maccheroni pie is a Carnival dish, and during that period of year there isn’t a luncheon or dinner in Romagna that doesn’t begin with it.
People at Rec.Food.Cooking asked for a timpano recipe; this is from The Art of Eating Well (Random House), my translation of Pellegrino Artusi's Scienza in Cucina e L'Arte di Mangiar Bene. The cooks of Emilia-Romagna are usually very good at making this difficult and expensive dish, which is excellent when well made, a thing that’s easier said than done. Maccheroni pie is a Carnival dish, and during that period of year there isn’t a luncheon or dinner in Romagna that doesn’t begin with it.
Lasagne Bolognese Style, Lasagne al Forno
If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Making lasagne completely from scratch is time consuming because you have to make the meat sauce; however, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Making lasagne completely from scratch is time consuming because you have to make the meat sauce; however, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.
Pasticcio di Tortellini all'Emiliana
It's hard to imagine anything more festive than a tortellini pie.
It's hard to imagine anything more festive than a tortellini pie.
Sformato all'Emiliana
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
Primavera Soup: Zuppa di Primavera
Bits of pasta, in a spring-like vegetable-and-potato soup.
Bits of pasta, in a spring-like vegetable-and-potato soup.
Quail with Rice -- Quaglie Col Riso
This recipe is typical of Romagna, and will also work with other kinds of birds, for example cornish game hens (or even small ducks), if you prefer.
This recipe is typical of Romagna, and will also work with other kinds of birds, for example cornish game hens (or even small ducks), if you prefer.
Risotto with Coot -- Risotto con le Folaghe
Risotto with Coot -- Risotto con le Folaghe: This is a recipe from la bassa Ferrarese, the wetlands around the city of Ferrara in Emilia Romagna, and it's therefore not that surprising that it should feature coots, which are water fowl. They're quite flavorful, but do require care in preparation: Since they're bottom feeders their subcutaneous fat tends to have a muddy, gamy flavor, and in preparing them you should therefore skin them and trim away all traces of fat.
Risotto with Coot -- Risotto con le Folaghe: This is a recipe from la bassa Ferrarese, the wetlands around the city of Ferrara in Emilia Romagna, and it's therefore not that surprising that it should feature coots, which are water fowl. They're quite flavorful, but do require care in preparation: Since they're bottom feeders their subcutaneous fat tends to have a muddy, gamy flavor, and in preparing them you should therefore skin them and trim away all traces of fat.
Risotto with Chicken -- Risotto Con il Pollo
Risotto with Chicken, or Risotto Con il Pollo: This is a classic recipe from Emilia Romagna; Alessandro Molinari Pradelli says it's from Modena, in Emilia, and the inclusion of a dash of balsamic vinegar supports his assertian. However, Pellegrino Artusi gives a very similar recipe without balsamic vinegar, and says his derived from a trip to Romagna. So you can make the Modenese version, with balsamic vinegar, or a more generic Emilia Romagnan version without. Either will be good.
Risotto with Chicken, or Risotto Con il Pollo: This is a classic recipe from Emilia Romagna; Alessandro Molinari Pradelli says it's from Modena, in Emilia, and the inclusion of a dash of balsamic vinegar supports his assertian. However, Pellegrino Artusi gives a very similar recipe without balsamic vinegar, and says his derived from a trip to Romagna. So you can make the Modenese version, with balsamic vinegar, or a more generic Emilia Romagnan version without. Either will be good.
Fasuleda
Fasuleda: This is an Emilian relative of the Pimontese fagiolata. And like its Piemontese cousin, it will be quite nice over polenta, or, if you want something non-Italian, a bed of rice.
Fasuleda: This is an Emilian relative of the Pimontese fagiolata. And like its Piemontese cousin, it will be quite nice over polenta, or, if you want something non-Italian, a bed of rice.
Cotolette alla Bolognese, or: Veal Parmigiana
Older Italian cookbooks assume you know what you're familiar enough with the recipe to get the proportions right if you know what the ingredients are. For those who prefer quantities, here is a more modern recipe for Cotolette alla Bolognese, known in the English Speaking world as Veal Parmigiana:
Older Italian cookbooks assume you know what you're familiar enough with the recipe to get the proportions right if you know what the ingredients are. For those who prefer quantities, here is a more modern recipe for Cotolette alla Bolognese, known in the English Speaking world as Veal Parmigiana:
Cutlets of Milk-Fed Veal, Milanese Style -- Costolette di Vitella di Latte alla Milanese
This is Artusi's variation on that perennial Milanese favorite, the breaded veal cutlet.
This is Artusi's variation on that perennial Milanese favorite, the breaded veal cutlet.
Roast Veal with Potatoes, Parmigiano and Truffles, Bologna Style -- Vitello Trifolato alla Bolognese
Roast Veal with Potatoes, Parmigiano and Truffles, Bologna Style: Bologna is often referred to as [i]La Grassa,[/i] (the rich), a reference to the cuisine, which is one of Italy's most elegant. And fun too; elsewhere in Emilia they make stuffed pasta and call them cappelletti, little hats. In Bologna, on the other hand, they add a twist as they shape the pasta, call them tortellini, and attribute them to a one-eyed artist who was inspired by a vision of Venus's navel. Enough said.
Roast Veal with Potatoes, Parmigiano and Truffles, Bologna Style: Bologna is often referred to as [i]La Grassa,[/i] (the rich), a reference to the cuisine, which is one of Italy's most elegant. And fun too; elsewhere in Emilia they make stuffed pasta and call them cappelletti, little hats. In Bologna, on the other hand, they add a twist as they shape the pasta, call them tortellini, and attribute them to a one-eyed artist who was inspired by a vision of Venus's navel. Enough said.
Gnocchi made with Greens -- Gnocchi di Erbette
A simple, tasty variation on the more standard potato gnocchi, from Emilia Romagna.
A simple, tasty variation on the more standard potato gnocchi, from Emilia Romagna.
Penne with Onions -- Penne alla Cipolla
Penne with Onions, or Penne alla Cipolla: People generally associate tomatoes with pasta, but they're not absolutely necessary, as this recipe from Emilia Romagna shows.
Penne with Onions, or Penne alla Cipolla: People generally associate tomatoes with pasta, but they're not absolutely necessary, as this recipe from Emilia Romagna shows.
Stewed Chicken Bolognese Style
A tasty stewed chicken with tomatoes and potatoes, from Bologna.
A tasty stewed chicken with tomatoes and potatoes, from Bologna.
Romagna Style Cauliflower -- Cavolfiore All'uso Di Romagna
Romagna Style Cauliflower, or Cavolfiore All'uso Di Romagna: A simple, tomatoey recipe from Artusi.
Romagna Style Cauliflower, or Cavolfiore All'uso Di Romagna: A simple, tomatoey recipe from Artusi.
About Zampone and Cotechino
About Zampone and Cotechino: If you're invited to an Italian household for New Year's Eve, you can expect two things: A bowl of lentils, offered because their shape brings coins to mind, and therefore symbolizes good luck for the coming year, and a slice of Zampone to go with it. Never had a zampone? It's...
About Zampone and Cotechino: If you're invited to an Italian household for New Year's Eve, you can expect two things: A bowl of lentils, offered because their shape brings coins to mind, and therefore symbolizes good luck for the coming year, and a slice of Zampone to go with it. Never had a zampone? It's...
Tagliatelle with Mortadella -- Tagliatelle alla Mortadella
Tagliatelle with Mortadella, or Tagliatelle alla Mortadella: Mortadella, Bologna's signature cured meat, is now (Feb 2000) available in the US. It's excellent in sauce for pasta. And also quick, tasty, and easy.
Tagliatelle with Mortadella, or Tagliatelle alla Mortadella: Mortadella, Bologna's signature cured meat, is now (Feb 2000) available in the US. It's excellent in sauce for pasta. And also quick, tasty, and easy.
Bolognese Sauce, Sugo Alla Bolognese
You may gorw old, even doddering, but if you know how to make a good sugo people will still beat a path to your door.
You may gorw old, even doddering, but if you know how to make a good sugo people will still beat a path to your door.
Passatelli in Broth -- Passatelli in Brodo
Passatelli are a classic Romagnan specialty, made with a cup-and-plunger-like device that forces dough through a plate with 1/4-inch diameter holes in it, thus forming strings that are called passatelli. In presenting them a century ago, Artusi suggested that those without a passatelli iron might make do with a pastry bag. Alessandro Molinari Pradelli instead suggests using a potato ricer with the large-holed disk. The beef morrow serves to give the passatelli a softer consistency.
Passatelli are a classic Romagnan specialty, made with a cup-and-plunger-like device that forces dough through a plate with 1/4-inch diameter holes in it, thus forming strings that are called passatelli. In presenting them a century ago, Artusi suggested that those without a passatelli iron might make do with a pastry bag. Alessandro Molinari Pradelli instead suggests using a potato ricer with the large-holed disk. The beef morrow serves to give the passatelli a softer consistency.
Tortellini in Borth: Tortellini in Brodo
The Classic Emilian soup, Tortellini in broth -- perfect for all occasions.
The Classic Emilian soup, Tortellini in broth -- perfect for all occasions.
Veal Parmigiana: La Cotoletta alla Bolognese
Veal cutlets, breaded, with cheese, tomato and prosciutto.
Veal cutlets, breaded, with cheese, tomato and prosciutto.
Sformato all'Emiliana
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
An extraordinarily rich, potatoey, cheesy wonder that's perfect for the keeping the cold at bay.
Fennel in Egg Sauce -- Finocchi in Salsa
Fennel in Egg Sauce, or Finocchi in Salsa: A delicate dish from Emilia Romagna that will work nicely with a succulent roast or a stew.
Fennel in Egg Sauce, or Finocchi in Salsa: A delicate dish from Emilia Romagna that will work nicely with a succulent roast or a stew.
Cotechino Fasciato
Cotechino Fasciato: A cotechino is a rich pork sausage from Modena. Fasciato means wrapped, and here it is wrapped in a thin slice of meat. It's a dish from yore that Elisabetta's grandfather used to wax nostalgic over, and though it is rich by modern standards, it's also the sort of thing one can enjoy once in the course of a winter, or more often if one exercises.
Cotechino Fasciato: A cotechino is a rich pork sausage from Modena. Fasciato means wrapped, and here it is wrapped in a thin slice of meat. It's a dish from yore that Elisabetta's grandfather used to wax nostalgic over, and though it is rich by modern standards, it's also the sort of thing one can enjoy once in the course of a winter, or more often if one exercises.
Bolognan-Style Pork Chops -- Braciole di Maiale alla Bolognese
Bolognan-Style Pork Chops, Braciole di Maiale alla Bolognese: These, with prosciutto and cheese, are somewhat more involved than some other pork chops, but will be a delightful surprise at the table, and are well suited to company.
Bolognan-Style Pork Chops, Braciole di Maiale alla Bolognese: These, with prosciutto and cheese, are somewhat more involved than some other pork chops, but will be a delightful surprise at the table, and are well suited to company.
Drunken Pork Chops -- Braciole di Maiale Ubriache
Drunken Pork Chops, or Braciole di Maiale Ubriache: This simple, very tender way to prepare pork chops with wine is from Emilia Romagna, and will be perfect when it's brisk out and cooking something will help warm the house.
Drunken Pork Chops, or Braciole di Maiale Ubriache: This simple, very tender way to prepare pork chops with wine is from Emilia Romagna, and will be perfect when it's brisk out and cooking something will help warm the house.
Emilian-Style Sformato -- Sformato All'Emiliana
Emilian-Style Sformato, or Sformato All'Emiliana: Emilia Roamgna is renowned for rich foods, and this certainly fits the bill.
Emilian-Style Sformato, or Sformato All'Emiliana: Emilia Roamgna is renowned for rich foods, and this certainly fits the bill.
Mostarda di Carpi
Mostarda di Carpi: There are many kinds of mostarda. This is made with grape must, and an abundance of fruit.
Mostarda di Carpi: There are many kinds of mostarda. This is made with grape must, and an abundance of fruit.
Egg Sauce: Salsa D'Uovo
A zesty egg sauce is the perfect foil for many vegetables (here it contrasts fennel).
A zesty egg sauce is the perfect foil for many vegetables (here it contrasts fennel).
Emilian Tortellini Pie -- Pasticcio di Tortellini all'Emiliana
This is a classic recipe, which follows the Renaissance tradition of combining sweet (the crust) and salty (the filling); if you would rather you can reduce the sweetness of thecrust some. The tortellini should be a little al dente when the dish is done; this means you will want to cook them until they are just shy of done before putting them in the pie. And the filling as a whole should be moist. If you have leftovers heat them over a double boiler.
This is a classic recipe, which follows the Renaissance tradition of combining sweet (the crust) and salty (the filling); if you would rather you can reduce the sweetness of thecrust some. The tortellini should be a little al dente when the dish is done; this means you will want to cook them until they are just shy of done before putting them in the pie. And the filling as a whole should be moist. If you have leftovers heat them over a double boiler.
Ravioli Stuffed with Ricotta -- Ravioli di Ricotta
Artusi, the late dean of Italian gastronomes, after discussing ravioli notes that his native Romagnans, “because the climate requires a very substantial diet, and perhaps because they’re used to hearty food, are as enthusiastic about cooked vegetables as they are about having smoke blown in their eyes;” he goes on to suggest that Ravioli di Ricotta are Romagnan. He may be right. In any case, they’re good.
Artusi, the late dean of Italian gastronomes, after discussing ravioli notes that his native Romagnans, “because the climate requires a very substantial diet, and perhaps because they’re used to hearty food, are as enthusiastic about cooked vegetables as they are about having smoke blown in their eyes;” he goes on to suggest that Ravioli di Ricotta are Romagnan. He may be right. In any case, they’re good.
Tortellini with Cream -- Tortellini alla Panna
These tortellini are served dry, and should be a little larger than those served in broth. Sou are of course free to buy the tortellini and make the sauce. If you'd rather make the tortellini from scratch, for the stuffing you will need:
These tortellini are served dry, and should be a little larger than those served in broth. Sou are of course free to buy the tortellini and make the sauce. If you'd rather make the tortellini from scratch, for the stuffing you will need:
Tortellini in Broth -- Tortellini in Brodo
The difference between cappelletti, from Modena, and tortellini, from Bologna, lies in the stuffing and not in the form. According to the Modenese, cappelletti are shaped like hats: On the other hand, Giuseppe Cerri, whom the Bolognese credit with the happy invention of the tortellino, claimed to have been inspired by a vision of Venus’s navel.
The difference between cappelletti, from Modena, and tortellini, from Bologna, lies in the stuffing and not in the form. According to the Modenese, cappelletti are shaped like hats: On the other hand, Giuseppe Cerri, whom the Bolognese credit with the happy invention of the tortellino, claimed to have been inspired by a vision of Venus’s navel.
Cappelletti
The word cappelletto means “little hat,” which is what this pasta should resemble; they're from Modena. They are traditionally served in broth, as are their cousins, tortellini (the difference lies in the stuffing); indeed, the traditional North Italian Christmas dinner starts with cappelletti in capon broth.
The word cappelletto means “little hat,” which is what this pasta should resemble; they're from Modena. They are traditionally served in broth, as are their cousins, tortellini (the difference lies in the stuffing); indeed, the traditional North Italian Christmas dinner starts with cappelletti in capon broth.
Tortellini
How could something isnspired by Venus's navel not be tasty?
How could something isnspired by Venus's navel not be tasty?
Pegai
Ravioli with a chestnut flour filling, from my review of Richard Sidoli's Cooking of Parma.
Ravioli with a chestnut flour filling, from my review of Richard Sidoli's Cooking of Parma.
Culatello & Picula de Caval
Culatello & Picula de Caval: Thoughts about one of Parma's great delicacies, and a tasty Emilian horsemeat stew.
Culatello & Picula de Caval: Thoughts about one of Parma's great delicacies, and a tasty Emilian horsemeat stew.
Pureed Squash: Zucca Disfatta
Quick and simple.
Quick and simple.
Zucchini Flowers Certosina-Style -- Fiori di Zucca alla Certosina
Zucchini Flowers Certosina-Style, or Fiori di Zucca alla Certosina: Here's a simple, zesty recipe for Zucchini flowers from Emilia Romagna. One could serve them with boiled meats, which require something to perk them up, but I think they'll do well with any mild-flavored dish. To serve six you'll need:
Zucchini Flowers Certosina-Style, or Fiori di Zucca alla Certosina: Here's a simple, zesty recipe for Zucchini flowers from Emilia Romagna. One could serve them with boiled meats, which require something to perk them up, but I think they'll do well with any mild-flavored dish. To serve six you'll need: