Italy
- Emilia Romagna
Passatelli al formaggio di fossa »
Bread, 'formaggio di fossa' cheese, parmigiano reggiano cheese, eggs, nutmeg, lemon rind.
|
Filling for Bolognese tortellini »
Pork loin, Parma ham, mortadella, parmigiano reggiano cheese, egg, nutmeg.
|
Tortelloni »
Tortelloni from Bologna. For the pasta: flour, eggs, fresh ricotta, parmigiano reggiano cheese, egg, parsley.
|
Crocchette Emiliane »
Potatoes, bread , onions, spinach, mortadella, Grana Padano cheese, flour, parsley, eggs, nutmeg, breadcrumbs, salt and pepper.
|
Ciccioli »
To make a good ciccioli, it is first necessary to collect together all the fatty bits left over from a pig. That's kidneys, intestines, lard etc.
|
Bolognese ragu »
bolognese ragu recipe from Emilia Romagna. Minced loin of pork, minced beef, minced bacon, minced ham, onion, carrot, sedano, glass of red wine, tomato sauce, vegetable, salt.
|
Maiale al Latte »
Maiale al Latte Emilia Romagna recipes. Minced pork, ham, rosemary, garlic, cinnamon, milk, butter, flour, olive oil, salt, pepper.
|
Coniglio farcito con fave in porchetta »
Rabbit, pork mesh, wild fennel, garlic, egg, lardo, salt and pepper, Trebbiano di Romagna wine, broad beans, pork 'guanciale', white wine.
|
Erbazzone »
Spinach, lardo, garlic, chopped onions, olive oil, butter, parsley, grana padano cheese, flour, ricotta cheese.
|
Bustrengo »
Polenta, plain flour, breadcrumbs, honey, eggs, milk, raisins, figs, lemon, orange, apples, olive oil, salt.
|
|
|
 |
|
|
