The tagliatelle are a typical dish of Emilia Romagna, fresh pasta is made with flour, eggs and a pinch of salt. The best tagliatelle are prepared by hand to get the right rough and coarse texture that allows to hold the sauce. The dough is left to rest and then they proceed to create the dough from which obtain the tagliatelle, strictly by hand with a knife, according to the tradition. The pasta is cooked for a few minutes until firm. The perfect sauce for the tagliatelle is the meat sauce, the other Romagna specialty. It is prepared with beef and fried vegetables such as celery, carrots, onions. Add the tomato sauce and cook for a long time. Tagliatelle with meat sauce are a typical Sunday dish.
Strozzapreti are another original fresh pasta of Romagna. It is a poor pasta made with flour and water, from which they create the strips to be seasoned with the sauce. Is a pasta that was prepared quickly in the poorest homes. Strozzapreti have a distinctive name that is attributed to several causes. It seems that during the rule of the Papal States in Romagna this kind of pasta was called Strozzapreti as omen to the clergy for the oppressions that perpetrated against the population.
The cappelletti of Romagna are a typical stuffed pasta. It’s a traditional dish of the Christmas menu. The tradition requires that the cappelletti are cooked in broth but today they are also seasoned with sauce. It is a rich and tasty dish, dedicated to the most important holidays and which has spread since the nineteenth century. The dough is made with flour and eggs and some water. The filling is made with ricotta, Parmesan, eggs and nutmeg. They must be cooked in the broth and left to rest in the bowl for a few minutes before being served, a real treat.
Also the lasagne are a pasta dedicated to feast days. The sheet of dough, blanched in boiling water, alternates with a rich meat sauce, béchamel sauce and parmesan. It is baked in the oven and you get one of the tastiest and famous dishes in the world. A popular variation is the green lasagna. In this case the dough with eggs and flour are alternated with boiled and squeezed spinach. Even in this case you can season them as the classic lasagna or only with the sauce for a low-fat version, light and tasty.
Baccalà in umido e alla brace
The stockfish is a second dish of fish very popular in Emilia Romagna, it is consumed in the Riviera but also inland. You can find it on the grill or stew. To do stew the floured pieces of stockfish are fried with butter and then are combined with a simple sauce with tomatoes and onion. The dish is served with bread and sometimes with polenta.