Tortellini in Brodo
The Tortellini soup is one of the most famous recipes in Emilia. To give the typical tortellini shape with hands, great skills are needed, they’re made with a thin egg pasta that maintains the filling and cooking. As the tradition says, the tortellini have to be cooked in capon or chicken soup, in this way the soup is enriched with the filling flavour that will lose part of its aroma in the soup. The typical filling is made with thinly ground pork meat, raw ham, mortadella, parmesan, eggs, nutmeg. Some variants include a filling with mixed veal and pork meat, or sausage.
Tortelli di ricotta
The Tortelli or Tortelloni, present in many Italian regions with different variants, were born in Emilia, especially the Tortelli with ricotta cheese that are typically from Modena. This delicious filled pasta is made with the egg pasta and a ricotta filling. They have a typical squared or rectangular shape, and they have to be boiled in water and then they are great if flavoured with tomato sauce or with butter and sage. The tortelli filled with ricotta and spinach are a tasty variation of this dish.
We can’t talk about pasta without naming the Lasagne alla bolognese, one of the most known and appreciated dishes in the world. The egg pasta of the lasagne has to be porous to hold the sauce and to have the right consistency to maintain the dish structure. The ragù alla Bolognese, a sauce, has to be prepared with beef and pork meat, celery, carrots, onions, tomato sauce and red wine. The white sauce is a must along with butter and parmesan. In a baking pan many layers are formed alternating with pasta, meat sauce, white sauce and parmesan, then everything has to be baked in the oven. A great variation of this dish is the one with green spinach pasta. This delicious and rich dish, always gladdens the Sundays and the festivals in this region and it is also known all over the country.
Another main dish representing Emilia is filled cannelloni. The egg pasta is rolled up in the typical cannellone shape and it is stuffed with the filling. The filling ingredients are: ground pork meat, raw ham, mortadella, one egg, ground parmesan. The filled cannelloni have to be placed in a baking pan, sprinkled with the great white sauce and then baked in the oven for about 20 minutes.
Bolliti di carne
The boiled meat is a rich and tasty dish, made with different kinds of meat. You can make a single course with different meat coming from veal and beef, chicken, ox marrow and sausage. The boiled meat is flavoured with carrots, celery and onions. The slow cooking will let the meat become soft and will make the soup tastier, perfect for cold winter days. The boiled meat is great when served with mashed potatoes or with the green sauce made with parsley, basil, anchovies, carrots, onions, tomatoes, capers, garlic and olive oil.
Emilia Romagna will give you an unforgettable culinary experience!