Casa di Risparmio, Bologna
Map
Introducing Emilia-Romagna
A Note on the Recipes
The Antipasto Course
Marinated Baby Onions
Balsamic Vegetables
Paola Bini’s Potato Salad
Spring Salad with Hazelnuts
Mousse of Mortadella
Chicken and Duck Liver Mousse with White Truffles
Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing
Garlic Crostini with Pancetta
Valentino’s Pizza
Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar
Hot Caramelized Pears with Prosciutto
Ragùs
The Cardinal’s Ragù
Baroque Ragù
A Classic Ragù Bolognese
A Lighter Contemporary Ragù Bolognese
Country-Style Ragù
Game Ragù
Light Veal Ragù with Tomato
Ragù of Giblets
Meat Ragù with Marsala
Essential Sauces and Stocks
Meat Essences
Winter Tomato Sauce
Piacenza’s Porcini Tomato Sauce
Poultry/Meat Stock
Quick Stock
Pastas
Egg Pasta
Spinach Egg Pasta
Egg Pasta with Parmigiano-Reggiano Cheese and Nutmeg Villa Gaidello
Wine Pasta
Tagliatelle with Ragù Bolognese
Tagliatelle with Prosciutto di Parma
Tagliatelle with Fresh Porcini Mushrooms
Tagliatelle with Balsamic Radicchio
Tagliatelle with Light Veal Ragù
Tagliatelle with Caramelized Onions and Fresh Herbs
Tagliatelle with Radicchio and Two Beans
Tagliatelle with Fresh Tomatoes and Balsamic Vinegar
Tagliarini with Fresh Figs Franco Rossi
Variation with Dried Figs
Linguine with Braised Garlic and Balsamic Vinegar
Tagliarini with Lemon Anchovy Sauce
Gramigna with Wine-Braised Sausage
Garganelli with Roasted Peppers, Peas, and Cream
Parsley Pasta with Tomato and Peas Villa Gaidello
Pappardelle with Lentils and Parmigiano-Reggiano
Pappardelle with Game Ragù
“Priest Stranglers” with Fresh Clams and Squid
Maccheroni with Baked Grilled Vegetables
Penne with Ragù of Giblets
Spaghetti with Anchovies and Melting Onions
Spaghetti with Shrimps and Black Olives
Tortellini in Broth Villa Gaidello
“Little Hats” Faenza Style
Christmas Cappelletti
Cappelletti Imola Style
Tortellini Bologna Style
Tortelloni of Artichokes and Mascarpone
Cappellacci with Sweet Squash
Anolini of Parma
Tortelli of Ricotta and Fresh Greens
Chestnut Tortelli
Fresh Grape Syrup
Tortelli of Cabbage and Potato
Piacenza’s Tortelli with Tails
Lasagne of Emilia-Romagna
Lasagne Dukes of Ferrara
His Eminence’s Baked Penne
Lasagne of Wild and Fresh Mushrooms
Baked Maccheroni with Winter Tomato Sauce
An Unusual Tortellini Pie
Domed Maccheroni Pie of Ferrara
The Sweet Pastas of the Renaissance
Tagliatelle with Caramelized Oranges and Almonds
Sweet Vermicelli Pancake
Rosewater Maccheroni Romanesca
Sweet Tagliarini Tart of Ferrara
Risotto, Soup, and Vegetable First Courses
Classic White Risotto
Nino Bergese’s Risotto
Risotto of Red Wine and Rosemary
Piacenza’s Risotto with Ragù
Risotto of Baby Artichokes and Peas
Rice of the Princes
Imola’s Risotto of the Vigil
Dome of Rice Stuffed with Braised Pigeon
Ferrara’s Soup of the Monastery
Fresh Garlic Soup Brisighella
Cornmeal Pasta with Braised Beans
Soup of Porcini Mushrooms
Priest’s Soup
Thumb Pasta and Tomato Braised Beans Piacenza Style
“Little” Spring Soup from the 17th Century
Modena’s Spiced Soup of Spinach and Cheese
Mountain Soup with Garlic Croutons
Almond Spice Broth
Oven-Glazed Porcini
Paola Cavazzini’s Eggplant Torte
Piacenza Peppers Country Style
Tart of Fresh Artichokes
Reggio’s Tart of Garden Greens
Second Courses
Seafood, Poultry, and Meats
Herbed Seafood Grill
Fresh Tuna Adriatic Style
Parsley-Stuffed Shrimps
Seafood Stew Romagna
Braised Eel with Peas
Sage-and-Garlic-Scented Bluefish
Soup of Seafood and Chick-peas
Po River Catfish
Summer Clams with Balsamic Vinegar
Erminia’s Pan-Crisped Chicken
Maria Bertuzzi’s Lemon Chicken
Riccardo Rimondi’s Chicken Cacciatora
Mardi Gras Chicken
Balsamic Roast Chicken
Christmas Capon
Pan-Roasted Quail
Giovanna’s Wine-Basted Rabbit
Rabbit Dukes of Modena
Rabbit Roasted with Sweet Fennel
Porcini Veal Chops
Pan-Fried Veal Chops with Tomato Marsala Sauce
Lemon Roast Veal with Rosemary
Basil and Balsamic Veal Scallops
Romagna Grilled Veal Chops
Romagna and the Romagnoli
Artusi’s Delight
Grilled Beef with Balsamic Glaze
Lamb with Black Olives
Lamb, Garlic, and Potato Roast
Braised Pork Ribs with Polenta
A Baked Pie of Polenta and Country Ragù
January Pork
Beef-Wrapped Sausage
Zampone of the Aristocrats
Vegetable Side Dishes
Sweet Peas Parma
Fresh Fava Beans with Young Sheep Cheese
Green Beans with Balsamic Pesto
Green Beans Bolognese
Herb and Garlic Grilled Eggplant
Spiced Spinach with Almonds
Garlic-Sautéed Cabbage
Sweet-and-Sour Onions
Sweet Fennel Jewish Style
Oven-Roasted Radicchio
Grilled Winter Endives
Sweet Squash for Yom Kippur
Asparagus in the Style of Parma
Grandmother’s Gratin
Oven-Roasted Potatoes
Basil and Onion Mashed Potatoes
Lentils Modena Style
Salad of Mixed Greens and Fennel
Salad of Spring Greens
Roasted Beets and Onions
Polenta Five Ways
Breads
The Couple
Romagna Mountain Bread
Fillings and Toppings for Spianata
Spinach and Cheese Topping
Fresh Artichoke and Cheese Topping
Spianata for the Madonna of August
Crispy Fritters
Little Tile-Baked Hearth Breads
Borlengo
Piacenza’s Great Fritter
Romagna Griddle Bread
Fresh Squaquerone Cheese
Modena Mountain Bread
Desserts
Cakes, Tarts and Pastries, Spoon Sweets, and the “Keeping Cakes” of Winter
Torta Barozzi
Modena Rice Pudding
Modena Crumbling Cake
Home-Style Jam Cake
Duchess of Parma Torte
Caramelized Almond Tart
Ugo Falavigna’s Apple Cream Tart
Nonna’s Jam Tart
Zabaione Jam Tart
Cardinal d’Este’s Tart
Meringues of the Dark Lake
Sweet Cornmeal Biscuits
Paola Bini’s Sweet Ravioli
Marie Louise’s Crescents
Espresso and Mascarpone Semi-Freddo
Frozen Zuppa Inglese
Riccardo Rimondi’s Spanish Sponge Cake
Frozen Hazelnut Zabaione with Chocolate Marsala Sauce
Frozen Chocolate Pistachio Cream with Hot Chocolate Marsala Sauce
Cinnamon and Clove Custard
Baked Pears with Fresh Grape Syrup
Iced Melon with Mint and Balsamic Vinegar
Strawberries in Red Wine
Sweet Chestnut Fritters Castel del Rio
Capacchi’s Blazing Chestnuts
Chestnut Ricotta Cheesecake
Homemade Ricotta Cheese
Chocolate Christmas Spice Cake
Spiced Christmas Cake of Bologna
Honeyed Christmas Cake
A Guide To Ingredients
A Partial Bibliography
Searchable Terms
A Note About the Author
Acknowledgments
About the Author
Copyright
About the Publisher
