First, main courses and desserts “Made in Romagna”.
And not only…
Ingredients for 10 people: 1 kg of flour – 2 eggs – 400 cl water.
Knead all the ingredients until dough is smooth and soft. form with a rolling pin (or the machine), a browse high ca. 2 mm.
Roll it up, having well covered with flour, and cut into wide strips. 2 cm.
Roll the strips themselves with their hands. Cooking time: 3 minutes.
» NOODLES ROMAGNOLE
Ingredients for 4 people: 300 g. flour – 3 eggs – 10 gr. of oil.
Mix all ingredients and form into a smooth ball. Roll out with rolling pin (or the machine), and then a sheet of 1 mm. thick. Leave the dough to dry for approx. half an hour later dust with flour and fold it in half. Dust with flour again and fold again in half, flour again and fold it again over itself. Cut, at this time, many broad 5 cm strips. The noodles are ready to be put into boiling salted water. When they afloat, they are cooked; drain immediately.
» SAUCE WITH CUTTLEFISH
Ingredients: 4 cuttlefish – tomato sauce – tomato paste – salt – pepper – white wine – fish broth.
Remove the skin and the innards of the cuttlefish and cut them into strips. Make a sauce with garlic then add the cuttlefish. Do brown and blends them with white wine. Then add 4 tablespoons tomato pasteand cook for 5 minutes. At this point pour 300 gr. of tomato sauce, salt and pepper to taste. After 10 minutes add 1/2 fish broth and cook over a low heat for 30-40 minutes.
» SAUCE WITH CLAMS
Ingredients: 1 kg of clams – oil – garlic – salt – pepper – tomato sauce – tomato paste – white wine.
Thoroughly wash the clams in plenty of cold water, put them in a pot with a lid and leave them open.
Drain clams taking apart the fluid that is formed. At this point, remove the shells and prepare a sauce with 2 cloves of chopped garlic and olive oil, add the shelled clams, deglaze with white wine, then add the tomato paste.
When they begin to form bubbles pour 150 gr also tomato souce. All this cooking in vibrant focus for ca. 10 minutes. Lower the heat to low, add salt and pepper. Simmer for approx. 20 minutes. Cook the pasta (strozzapreti or spaghetti) and pull it into the pan with the sauce and a little filtered liquid.
» CUTTLEFISH WITH PEAS
Ingredients: 6 cuttlefish – garlic – salt – chilli – tomato sauce – white wine.
Do saute garlic and oil, then add the cuttlefish (previously cleaned and cut) leave flavour and deglaze with white wine.
Add 300 gr. of tomato sauce and let cook for ca. 10 minutes. At this point, add water to cover the cuttlefish.
Season with salt and pepper, cook first, then focus on a low heat for 40 minutes. Now add the drained peas.
On cooking for another 10 minutes over low heat.
» BAKED FISH
Ingredients: 4 fish (monkfish tails) clean – stale bread crumbs – garlic – chopped parsley – salt – pepper – olive oil.
In a bowl combine all ingredients (except fish) mix spice up with this smelling”bread” the fish; put in the oven at 230° c for ca. 30 min.
Fragrant bread preparation: combine 50 g breadcrumbs, 2 cloves of minced garlic, 1 bunch of chopped parsley, salt, pepper, oil enough to mix.
» PIADINA ROMAGNOLA
Ingredients: 1 kg. flour – 150 gr of lard – 350 cl. water – 1 pinch of salt – 1 bicarbonate – socket (if you prefer as an option to the baking yeast sachet 1/2 for pies).
Mix all ingredients and form a dough enough.
Form 7 loaves and lay out with the rolling pin to a thickness of .5 cm. Bake in the appropriate plate.
» LOCAL DONUT
Ingredients: 5 kg. flour – 100 gr of lard, soft – 200 gr of sugar – 3 eggs – 3 tablespoons anise – 3 tablespoons milk, 1 packet of baking powder – grains of sugar.
Knead all the ingredients, you’ll get a very soft dough.
Line a baking tray with baking paper and with the dough make 3 finger rolls, spread them with grains of sugar.
Put in the oven at 170° and bake for ca. 15 minutes.
» STUFFED CANTARELLE OF ROMAGNA
Ingredients: 500 gr flour – 1/2 litre of milk – 100 g of oil – 150 g sugar – 1 Apple diced chopped – 150 gr raisins – 80 g of pine nuts – 80 g of nuts – 1 sachet of baking powder – 1 glass of ruhm.
Mix all ingredients and bake in spoonfuls into a nonstick plate.
(okay even a pan) first on one side then the other. Then brush the cantarelle with abundant oil and sugar.