June 2021 Emilia – Romagna

June 2021

Fellow readers: The next inspiring travel to awaken our respect for food is in the region of Emilia-Romagna. A short history of this region, as we look at the map, shows that this region is situated in the northeast section of the country. It’s capital is BOLOGNA. Emilia Romagna is one of the wealthiest and most developed regions in Europe, with the third-highest gross domestic product per capita in Italy. Bologna has one of Italy’s highest quality of life. Emilia Romagna is a cultural, economic, and tourist center, being the home of the University of Bologna- the oldest university in the world containing Romanesque and Renaissance cities such as Modena, Parma and Ferrari. Heritage sites being a center for food and automobile production such as: Ferrari, Lomborghini, Maserati, Pagan, DeTomaso, Dallara, and Ducati. Popular coastal resorts such as Cervia, Rimini, and Riccione are tourist attractions. The region has nine cities:

Bologna-capital, Parma (famous for Prosciutto di Parma), Modena, Reggio Emilia, Ferrara, Forli, and Piacenza.

***   Above Information taken from Wikipedia Encyclopedia***

The following recipes reflect the traditional culinary traditions of this region- Tagliatelle, stuffed pasta’s ( change according to the season-however the shape always remains the same. Recipes from Lidia Matticchio Bastianich.

 

BOLOGNESE  Con Talgliatelle Pasta

 

Directions:

Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven over medium heat. Stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. This will take about 2 to 3 hours—the longer you cook it, the better it will become. While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking. Once finished, the oil can be removed with a spoon or reincorporated in the sauce, which is what is traditionally done.

Ingredients:

  • 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 1 MEDIUM YELLOW ONION, MINCED (ABOUT 1 CUP)
  • 1 MEDIUM CARROT, PEELED AND FINELY SHREDDED (ABOUT 1/2 CUP)
  • 1/2 CUP MINCED CELERY WITH LEAVES
  • 2 TEASPOONS KOSHER SALT
  • 1 POUND GROUND BEEF
  • 1 POUND GROUND PORK
  • 1/2 CUP DRY RED WINE
  • 1 TABLESPOON TOMATO PASTE
  • 3 CUPS CANNED ITALIAN PLUM TOMATOES, PREFERABLY SAN MARZANO, CRUSHED BY HAND OR PASSED THROUGH A FOOD MILL
  • 3 FRESH OR 4 DRIED BAY LEAVES
  • FRESHLY GROUND BLACK PEPPER TO TASTE
  • 4 CUPS HOT WATER, OR AS NEEDED

LIDIAS SPINACH PESTO PASTA

Directions:

Bring a large pot of salted water to a boil for the pasta. Pulse the spinach, basil, parsley, walnuts, garlic, and salt in a food processor to a coarse paste. Pour in the olive oil in a slow, steady stream.

Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.

Add the spaghetti to the boiling water and cook until al dente. Scrape the pesto into a serving bowl and stir in the ricotta.

Season with salt and pepper. Stir in ½ cup of the pasta cooking water to loosen the sauce.

Remove the spaghetti with tongs directly to the sauce, add the grated cheese and a drizzle of olive oil. Toss to coat the pasta with the sauce, adding more pasta water if it seems dry

 

Ingredients:

  • 6 CUPS PACKED FRESH SPINACH LEAVES
  • 1 CUP PACKED FRESH BASIL LEAVES
  • 1 CUP PACKED FRESH ITALIAN PARSLEY LEAVES
  • ½ CUP WALNUT HALVES, TOASTED
  • 2 GARLIC CLOVES, CRUSHED AND PEELED
  • KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
  • ⅓ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
  • 1 POUND SPAGHETTI
  • 1 CUP FRESH RICOTTA
  • ½ CUP FRESHLY GRATED GRANA PADANO
  • From Lidia to you:” Tutti a Tavola a Mangiare”