Cooking from Romagna: Side dishes

Ingredients: Porcini, olive oil, béchamel sauce, meat broth.

Preparation:
This dish is rich, soft and tasty in order to live lasting memories. You must get porcini, quite mature which are tastier, clean and cut them into small pieces, toss for a few minutes with olive oil and salt in the end.
You have meanwhile prepared the béchamel to which you add the mushrooms, to get a thick mixture,adding meat broth in case you need or some cream.
Serve with toasted croutons placed on the bottom of the plates.

Ingredients: 1 kg. flour, 4 eggs, raw ham, potatoes, pumpkin, salt, pepper, olive oil, Parmesan cheese.

Preparation:
First boil pumpkin and potatoes, then fry the ham in olive oil after chopping it.
Prepare the dough with smashed potatoes, browned ham, salt ,pepper and the pumpkin well squeezed. Mix everything (add milk if necessary).
You need 4 eggs,1spoon of salt and the water of pumpkin for each kilo of flour. Get square from the dough on which you put the stuffing, close them up into a triangle shape, and press the edges with the fingers.
Cook them in a hot plate and serve with ham and cheese.

Without meat
Ingredients for 4 people: 1 onion 3 tomatoes, 2 aubergines, 3 potatoes.

Preparation:
Cut everything into small cubes. Link the pan to the chain of the fireplace and try to get a bright fire with vide shoot(e vidaz) and with fruit pruning. Melt the lard, add the ingredients with a pinch of salt and pepper and fry.
When the potatoes are cooked, all the rest is ready.

With meat
Ingredients: see above. Add minced meat of chicken or pigeon, or a thick slice of pork sausage.

Preparation:
Add meat and fry lighlty as said above.

Ingredients: porcini, olive oil, pepper, garlic, parsley.

Preparation:
It is common habit to use the caps of the mushrooms, flavoured with olive oil and pepper. At the end of cooking add a sprinkling of parsley and a bit of chopped garlic.