Typical recipes

Typical recipes Romagna

Many recipes are traditional Romagna.

In Romagna will rediscover and meet the tastes and flavors of good food, which have always characterized. Among the delicious dishes we find the classical and popular and original piadina romagnola. Among the main courses we meet: the strozzapreti, the tardura, malfattini in the broth, the Boys, the cappelletti of lean to the Adriatic. Among the main courses divided into meat and fish, are distinguished the castrato, the quail on a spit or in the oven, tripe, rabbit in porchetta, the mullet, the canocchie, the Sardinian fried, stuffed squid ... The contours excellent balsamella with cauliflower, cream of porcini, fried mushrooms, watercress pumpkin and potatoes. Among the sauces and sauce, is delicious sauce to Romagna, the tomato sauce Romagna ... Among the desserts, squisitissimi ravioli filled with chestnut, the ring's grandmother, the sugal, the migliaccio, the sabado.

Among the major wine on the Adriatic coast, much esteemed and bookmarks are:

The Albana, wine yellow straw that is produced in areas of Ravenna and Forli, Albana grapes. The Cagnina that occurs in the area of Predappio and hills Forlivese. Red ruby on Cagnina the wine has a sweet taste very sweet indicated. Trebbiano, is a wine made from vine Pagadebit in Forlì. Yellow, has a slight scent and taste fresh. Ideal with fish dishes and plates of seafood. Sangiovese di Romagna, is produced in areas of Ravenna and Forli. Red, has a fruity taste and is ideal for dishes made with meat juices and tasty.

Typical recipes Romagnoli

Piadina

Ingredients: Flour 500 grams, 30 grams Lard, baking soda, salt and warm water qb
Certainly in the tradition Romagnola piadina is the one with the most ancient roots. In the past to obtain a dough harder, women lard mixed with flour adding water, salt and baking soda. Following stretch the dough to be achieved by creating round with a thickness of half a cm and a diameter of fifteen centimeters. In order for firing you used a flat iron pan (previously called the text), the bucherellando PIADA from time to time, once cooked can be stuffed with Isaac in general and cheese.

Maltagliati with beans

Ingredients for 6 persons: three eggs, half onion, 1 clove of garlic, 300 grams of flour, 1 carrot, 1 celery, half cup of oil, 400 grams of dried beans.
Prepares for a puff of noodles, which you'll have to cut as a result of obtaining small pieces of dough, they'll have to let them rest for 1 hour and a half around cover with cloth. Meanwhile prepared a soffritto pouring oil in a frying pan with the onion, garlic, carrot and celery, then add the beans soften previously made in cold water for maybe a whole night, adding the same about 1 liter and a half of salted water qb Subsequently to cook everything in focus moderate qb, served with a bit of fresh pepper and oil.

Cuttlefish stewed

Ingredients: tomatoes, parsley, olive oil, garlic, salt to taste, cuttlefish
Cut the cuttlefish previously clean slices, here you make a mixture of garlic, olive oil, parsley add the cuttlefish. Cook slowly adding the whole tomatoes, salt and water qb and expect that the cuttlefish becomes soft.

Fried eel

Ingredients: oil, lard, flour, eel.
Clean well eel depriving head and tail, cut a rotolini of about 7-8 cm, once washed the rotolini fish meal rotolateli once made this procedure friggeteli in hot oil and lard.

The rabbit and chicken Cacciatora

Ingredients: onion, salt, tomatoes, lard, white wine, rabbit, chicken.
Take a pan put a chopped onion and lard and do it slowly brown. Following remove the onion from the pan and add the lard with rabbit and chicken, salting and qb Home cooking over low heat. After the meat is roasted, add the onion previously removed from the frying pan with the tomatoes into pieces and made everything Cook. Following add some white wine and let it absorb the broth becomes so dense.

Pudding with Amaretti

Ingredients: 5 tablespoons sugar, half a liter of milk, 5 eggs, 1 hectogram of amaretti.
Whisk the eggs with sugar paid all in a container with boiling milk very slowly. Following pay previously crushed amaretti and mix. Prepare a mold with inside the caramel, put it all in and cook for about three hours in water bath.