Anolini in brodo is a typical dish from the region of Parma that intrigued me when I enjoyed it at Locanda Mariella. The small round ravioli are filled with stale bread that is soaked in meat jus. The result is … Continue reading Anolini in Brodo (Round Ravioli in Broth from Parma)
There are more recipes from Sardinia to follow, but for now let’s go to Emilia-Romagna for some classic meat-filled cannelloni. Cannelloni can be made using fresh pasta or store-bought pasta, and they can be filled with either spinach and ricotta … Continue reading Cannelloni
It’s Spring and when it’s spring I see lambs frolicking in the pastures. And it makes me think of how good they will taste as lamb chops or lamb shank 😉 A part of lamb that is not as popular … Continue reading Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)
Happy Thanksgiving! When I was googling researching gnocchi all’acqua (‘water’ gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce. This sounded … Continue reading Gnocchi all’Acqua con Pancetta
Bologna is famous for being the food capital of Italy. The best-known pasta dishes from Bologna are tagliatelle (not spaghetti!) alla bolognese and lasagne alla bolognese, both made with fresh egg pasta and the famous ragù alla bolognese. Being the … Continue reading Gramigna al Ragù di Salsiccia (Fresh Pasta with Sausage Ragù)
This is more a serving suggestion than an actual recipe, but since I liked it so much I’m sharing it with you anyway. You see, the place where I found imported burrata before, had it again (after a few botched … Continue reading Fusilli with Bolognese Ragù and Burrata
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