Emilia Romagna Recipes

Filling for Bolognese tortellini

06 July 2010 Published in Emilia Romagna Recipes
This recipe is known as the 'Holy' recipe. You cannot get a more authentic filling for your tortellini pasta than this. So authentic is it, that it was registered at the Chamber of Commerce, Industry, Handicraft and Agriculture in Bologna by the 'Dotta Confraternita del Tortellino' and the local commitee of the 'Italian Cookery Academy' on December 7th 1974. ingredients 100g pork loin, 100g lean Parma ham, 100g real Bologna sausage (mortadella), 150g parmigiano reggiano cheese, 1 hen egg, a bit of nutmeg.
Last modified on 14 May 2014

Bolognese Ragu recipe

25 August 2010 Published in Emilia Romagna Recipes
Spaghetti bolognese, spag bol, spaghetti with meatballs, whatever you want to call it and however you make it, the sauce should be as delicious as this. This is the official recipe deposited at the Bologna Chamber of Commerce and if you would like to see how it is made then view the video below. ingredients 300 gr. of minced loin of pork, 300gr. di minced beef, 100 gr. minced bacon, 100 gr. minced ham, 1 onion, 1 carrot, 1 celery, glass of red wine, tomato sauce, vegetable, salt
Last modified on 14 May 2014

Recipe for a Gran Brodo

01 October 2015 Published in Emilia Romagna Recipes
This is the traditional broth you should be making when preparing a dish of classic tortellini or cappelletti from Bologna. How authentic is it? Well, it is certified by the Chamber of Commerce in Bologna and printed in a document called 'La Mercanzia'. ingredients 5kg topside of beef, 2kg veal, 4 carrots, 4 celery stalks, 2 cloves, half onion, 1 chicken
Last modified on 01 October 2015

Bustrengo recipe

06 July 2010 Published in Emilia Romagna Recipes
My daughter needs to prepare an authentic San Marino dessert. We have researched and come up with two desserts we'd like to try and make, but unfortunately I have not been able to locate a recipe on line. The two desserts are Bustrengo and Cacciatello (San Marino cake). Any suggestions? ingredients 100 gr. fine polenta (cornmeal), 200 gr. plain flour, 100 gr. fresh breadcrumbs, 200 gr. sugar or honey, 3 eggs, half a litre of milk, 100 raisins, 100 gr. diced dried figs, grated zest of 1 lemon, grated zest of 1 orange, 500g peeled, cored and diced firm apples,…
Last modified on 10 November 2012

Ciccioli

25 August 2010 Published in Emilia Romagna Recipes
I am searching for an Italian bread recipe called Cicoli, which is made with the addition of pork lard. Thank you, Dean. We couldn't find a recipe for the bread as a whole, but have a reference for the ciccioli. We guess the salumi is simply added prior to baking.
Last modified on 16 May 2012

Tortelloni Pasta recipe

25 August 2010 Published in Emilia Romagna Recipes
Reading "the broker" by john grisham; he gave an explanation of the difference between tortellini and tortelloni in northern italy. I am trying to verify that difference and obtain a recipe for the latter. I had dinner at a very fine restaurant, The Cocchi, in Parma and the "tortollino" was similar to ravioli with a butter sauce; it was superb. please help me out ... Not to be confused with tortellini, tortelloni is basically very large ravioli. There are many types not only square, but triangles and semicircles etc. The filling changes around the regions (asparagus, spinach, mint), but that of…
Last modified on 25 April 2014

Roasted capon recipe

25 August 2010 Published in Emilia Romagna Recipes
Unfortunately for him, but fortunately for our Christmas tables, a 'cappone' is a castrated chicken reared for four months on a diet of cereal and subsequently milk for a further 30 days. The technique renders the meat of the bird tender, abundant and less fatty.
Last modified on 19 January 2011