Parmigiano Reggiano, Tortellini, Bolognese Sauce and Balsamic Vinegar of Modena are all famous foods of this region. A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and pastas. The craft of curing meat is held in high esteem here — Italy’s best known meat product, Prosciutto di Parma, is created in Emilia, as is the “king of cheeses,” Parmigiano Reggiano.
The richness and complexity of first and second courses served in this region balance each other out, with one being richer and having more complex flavors than the other. Emilia-Romagna meals layer flavors, with pastas that range from tagliatelle (golden egg pasta) to tortelli (stuffed pasta), to tortelloni (larger) and spinach pasta. Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar or pears with Parmigiano-Reggiano cheese and balsamic vinegar.
Pasta is often the first course, including lasagna and cannelloni. Risotto dishes or soups – such as tomato & cauliflower or fresh spinach are popular. Sauces based on prosciutto, or fresh mushrooms may dress tagliatelle, however, tomato sauces are the favorite pasta topper in this region. The famous meat sauce typical of the Bologna area, known in Italy as Ragu, is usually referred to as, Bolognese Sauce. On restaurant menus, one can usually this sauce served over spaghetti, linguine or fettuccine.
Seafood, poultry and meats comprise the second course. Chicken is the most popular meat: from pan–crispy chicken with rosemary, to chicken cacciatore over polenta or potatoes and capon at Christmas. Residents throughout the region eat rabbit and serve more pork than beef, such as pork tenderloin with marsala sauce. Along the Adriatic coast, in Romagna, seafood appears frequently in dishes, such as, clams with balsamic vinegar.
From grilled asparagus and Parma ham salad to basil and onion mashed potatoes to roasted beets and onions, vegetables play a major role in Emilia-Romagna side dishes. Residents boil, sauté, braise, bake or grill radicchio and other tart greens. They also serve a variety of other vegetables, including sweet fennel, wild mushrooms, zucchini, cauliflower, beets, tomatoes, potatoes, peppers, onions, chard, sweet squashes, cabbage, eggplant, green beans and asparagus.
Sweet pastas may be a dessert or a side dish. Rich, decadent tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries in red wine, often find their way to the table. More contemporary offerings include semifreddos, with a texture somewhere between soft serve ice cream and frozen mousse and a sorbet made with Muscat wine. Fresh chestnuts also appear in many desserts, especially at Christmastime.
Some differences do exist in the cuisine between Emilia and Romagna. Located between Florence and Venice and south of Milan, Emilia’s cuisine demonstrates more northern Italian influences and capitalizes on the region’s supply of butter, cream and meat that is usually poached or braised. The Romagna area includes the Adriatic coast, part of Ferrara province and rugged mountain ranges. Food preferences follow those found in central Italy, more closely, with olive oil used as a base for many dishes with plenty of herbs and a preference for spit roasting and griddle baking.
Homemade Pappardelle with Bolognese Sauce
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 cups finely chopped onions
- 1 1/4 cups finely chopped celery
- 3/4 cups finely chopped carrot
- 2 large garlic cloves, finely chopped
- 1 1/2 pounds ground beef
- 1 1/2 pounds spicy Italian sausages, casings removed
- 3/4 pound ground pork
- 1/4 pound pancetta, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups dry white wine
- 3/4 cups tomato paste (about 7 1/2 ounces)
- Homemade Pappardelle (see recipe below)
- 1 cup freshly grated Parmesan cheese, plus additional for passing
Melt butter with oil in heavy large pot over medium heat. Add the next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, pork and pancetta. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes. Stir in milk, wine and tomato paste. Reduce heat to low. Simmer until sauce is thick and juices are reduced, stirring occasionally, about 1 hour and 15 minutes. Season with salt and pepper.
Cook pasta in very large pot of boiling salted water until just tender, but still firm to bite, stirring often, 4 to 5 minutes. Drain, reserving 1 cup cooking liquid. Return pasta to the same pot. Add enough warm Bolognese sauce to coat pasta and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls, if dry. Adjust seasoning.
Makes about 2 1/2 Pounds
- 5 cups all purpose flour, divided
- 1 1/2 teaspoons salt, divided
- 6 large eggs, divided
- 6 large egg yolks, divided
- 6 tablespoons (or more) water, divided
Make pasta in two batches. Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks and 3 tablespoons water in a bowl. With machine running, pour egg mixture through the feed tube. Blend until a sticky dough forms, adding additional water by teaspoonfuls, if dry.
Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour, as needed, if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks and water.
Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
Set pasta machine to widest setting. Flatten 1 dough piece into a 3-inch-wide rectangle. Run through the pasta machine 5 times, dusting lightly with flour, if sticking. Continue to run dough piece through machine, adjusting to the next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through the machine, adjusting to the next-narrower setting, until strip is a scant 1/16 inch thick and 14 to 16 inches long. Return machine to the original setting for each piece. Arrange strips in a single layer on sheets of parchment.
Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.
- 3-1/2 to 4 cups thinly sliced celery
- 2 tablespoons best-quality extra virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- Sea salt and freshly ground black pepper to taste
- Parmigiano-Reggiano cheese, shaved
- Lemon peel strips for garnish
Cut the ends off several stalks of celery and soak them in lightly salted cold water for 30 minutes. Drain and dry them thoroughly. Slice as thin as possible.
Immediately before serving, toss the celery with the olive oil, first, and then add the lemon juice. Mix thoroughly. Add sea salt and ground pepper and toss again. Add more lemon juice or olive oil to taste.
Serve on individual plates and use a vegetable peeler to drop curls of the cheese atop each salad. Garnish plates with lemon peel strips.
Pork Loin with Balsamic Vinegar
- 1 1/2 pound boneless pork loin
- Butcher’s twine
- A medium onion
- Sprig of rosemary
- 2 tablespoons unsalted butter
- A sprig of fresh marjoram
- A small bunch of parsley
- A small bunch of chives
- A sprig of thyme
- 1/2 cup beef broth or unsalted bouillon
- 1/3 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup heavy cream
- Salt and pepper to taste
Tie the pork loin with butcher’s twine, so it will keep its shape as it cooks.
Peel the onion and chop it with the rosemary, marjoram, parsley, chives and thyme.
Heat 3 tablespoons of olive oil in an ovenproof pot and brown the meat on all sides. Turn the burner off.
Preheat the oven to 350 degrees F.
Heat 2 tablespoons of the oil and the butter in a small saucepan. Stir in the onion mixture, sauté for a minute or two and then let the mixture cool. Distribute it over the pork loin and add the broth..
Place the pork in the oven and roast the meat for an hour, spooning the pan drippings over it occasionally. Remove it to a cutting board and cover with foil.
Stir the cream and the vinegar into the roasting pan drippings and reduce the sauce briefly. Slice the meat, putting the slices on a warmed serving platter.
Spoon the sauce over the meat and serve.
- 2 tablespoons unsalted butter
- 1 1/2 pounds fresh spinach, washed thoroughly, water still clinging to the leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano Reggiano
Melt the butter in a deep 14-inch sauté pan over a medium-high heat. Add the spinach by the handful to the hot pan and cook until it is wilted and there is no liquid left in the pan, about 5 minutes, stirring often. It may seem like all the spinach won’t fit at first, but as it wilts, it will shrink to fit.
Season the spinach with the salt, pepper and nutmeg, lower the heat to medium-low, and cook 15 more minutes, stirring once in a while. Add the Parmigiano and stir until it is melted through. Cook 5 minutes more and serve hot.
Chocolate Almond Torte
- 3 oz. butter
- 5 oz. sugar
- 4 eggs, separated
- 1/2 lb dark chocolate
- 3 ½ oz. almonds, skinned and toasted
- 3 tablespoons espresso coffee powder
- 1/2 cup dark rum
Preheat oven to 350 degrees F. Coat a 9 x 2-inch springform pan with cooking spray, dust with cocoa, tapping out the excess and fit a sheet of parchment paper in the base of the pan. Butter the paper. Set the pan aside.
Melt the dark chocolate with the butter in a double boiler pan.
Whisk the egg yolks with sugar until creamy.
Finely chop the toasted almonds and add them to the egg mixture; add the coffee, rum, melted butter and chocolate. Mix well.
Whip the egg whites until stiff and fold them into the chocolate mixture. Pour the mixture into the prepared pan.
Reduce the oven temperature to 325 degrees F.
Bake for 35 to 40 minutes or until a cake tester inserted in the center is slightly damp.
Remove the pan from the oven and set on a cooling rack. Cool completely.
Carefully run a butter knife along the inside edges of the pan and release the spring. Remove the pan sides.
Place the cake on a serving dish. Put the confectioners’ sugar in a small sieve and dust the top of the cake.
Cut into thin wedges to serve.
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