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Specialty foods : Prosciutto di Parma | Parmigiano Reggiano
Making Parmigiano Reggiano
Emilia Romagna Recipes
Typical foods from Emila Romagna include:
Anguilla alla comacchiese: eel from the Comacchio
cooked in a tomato-onion-garlic sauce.
Anolini alla parmigiana: a stracotto of various
meats, vegetables and herbs makes a filling for the
envelopes cooked and served in capon's broth with a liberal
grating of Parmigiano Reggiano.
Asparagi alla parmigiana: green asparagus served
with melted butter and grated Parmigiano Reggiano.
Cappelletti romagnoli: the “hats” with a filling
of cheese, pork, turkey breast, sage and rosemary are served
with a pork ragout or in broth.
Cappone ripieno: large capon roast in the oven
with a stuffing of veal, ham and Marsala.
Garganelli: pasta tubes with ragu' alla romagnola
based on chicken livers, veal, prosciutto, tomatoes, herbs
and bechamel
Gramigna: short, curly pasta tubes often served
with sausage braised in wine.
Lasagne verdi: Bologna's spinach green pasta
sheets layered with ragout and bechamel.
Passatelli: grated grana, breadcrumbs, eggs and
bone marrow are worked into paste and forced through slots
to form dumplings, cooked in beef broth as soup in Romagna.
Pasticcio di tortellini: in Bologna, the cooked
pasta with ragu' is baked in a pie crust with broth, grated
cheese, breadcrumbs and, if available, white truffles.
Pisarei e faso': tiny pasta rounds with reddish
borlotti beans, tomato sauce and grated Parmigiano Reggiano,
the pride of Piacenza.
Prosciutto con melone: roseate slices of Parma ham
with fresh cantaloupe (or figs).
Riso con sugo di anatra selvatica: risotto of the
lowlands around Ravenna and Ferrara with a sauce from wild
duck stewed with white wine, tomato and herbs.
Tagliatelle alla duchessa: chicken livers browned
in butter flavor noodles dressed with beaten egg yolks and
grated Parmigiano Reggiano, as Parma's Marie Louise liked them.
Tortelli con le erbette: envelopes filled with
ricotta and greens are served with drawn butter around
Parma.
Tortellini in brodo: the pasta curls with an
exquisite meat and cheese filling are traditionally served
in capon broth with grated Parmigiano Reggiano.
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