Appetizers Recipes, traditional Romagna cuisine appetizers

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Home -> Typical recepites -> Pasta dishes & soups

Typical Romagna cuisine recipes: Pasta dishes & soups

HORS-D’OEUVRE		MEATS
PASTA DISHES & SOUPS		SEAFOOD
SAUCES AND MEAT SAUCES		PASTRIES AND TARTS
SIDE DISHES		TYPICAL WINES

CHOKE THE PRIEST

Ingredients (4 servings)

1 kg fresh cannelli (white beans) (apprx. 1 can)
3 cloves garlic
2 tbs. Tomato paste
parsley
1 small onion
olive oil, salt & pepper to taste

Saute finely diced garlic and onions. Add tomato paste diluted in a ladle of water. Salt & pepper. Simmer slowly for 10 minutes. Add cannelli beans that have been hulled, washed and chopped and let cook another 30 minutes. Sprinkle chopped parsley. Boil pasta (Strozzaprete- “ Choke the Priest” – a hand rolled and twisted egg white pasta). Drain and sauté in sauce.

NOODLES, the ROMAGNA WAY

Ingredients for 4 servings:

4 eggs
400 gms of flour
a pinch of salt

Make a dough with the flour, eggs and salt. The dough should be rather solid . Roll out the dough to obtain nice and long thin “tagliatelle”. Leave them to dry for a while and then cut them into strips. Boil them in salted water. The typical seasoning is meat sauce. However they can be seasoned with butter and grated parmesan cheese.

BROTH

Ingredients:

150 gms beef
100 gms capon
½ litre water per person
1 onion
1 carrot
1 celery stalk
1 tomato

In a pot of cold, salted water add the meat and vegetables, bring to the boil and cook at a low heat for about 3 hours. Pass the meat and vegetables through a sieve and return to the broth.

BROKEN NOODLES WITH BEANS

Ingredients for 6 servings:

300 gm. Flour
3 eggs
½ onion
1 clove of garlic
1 carrot
1 stalk of celery
½ glass of oil
350 gm. dried beans or 800 gm fresh beans

Make a dough with the flour and eggs. Roll out the dough into a thin sheet and cut into strips 2-cm.-thick. Then cut these noodles diagonally to obtain lots of uneven pieces of pasta. Cover these and leave them to dry for a few hours. Lightly fry the chopped onion, garlic, shredded carrot and celery in the oil. Then add the 300 gms. of dried beans (which have been left to soak overnight) or 800 gms of fresh beans and about 2 litres of salted water. Leave the beans to boil on a moderate heat, adding more water if necessary. When the beans are tender, add the “maltagliate” which only take a few minutes to cook. Taste and correct for salt. Serve hot with a few drops of oil and a sprinkling of pepper.

LUMPY EGG SOUP (Tardura)

Ingredients for 6 servings:

6 eggs
100 gms bread crumbs (optional)
150 gms grated parmesan cheese
a pinch of salt
a pinch of nutmeg to taste

A typical dish for Easter lunch. Mix all the ingredients together. Bring to the boil about 2 litres of meat broth, then add the prepared mixture to it, stirring continuously for a few minutes. The soup is ready when it begins to form lumps. Serve the soup hot with lots of grated parmesan cheese.

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