We've been going in search of ancient recipes, looking for them in the old country "trattoria" (restaurants), in seafaring taverns and in books of cooking from Romagna. The results of this job is having recovered about thirty dishes which are still in use and others.
The ingredients are strictly genuine and selected observing the recipes' directions: pasta is home made; generous and tasty meat sauces; extra vierge olive oil; fish only from our sea, and of course piadina, the bread of farmer and fishermen. But that's not all. Menus are indicated giving a summary description of the recipe and how to cook it at your home. This because if you'll like the dish, you can keep the Menu and try on your own the taste and the flavour of a typical dish from Romagna. At last an advice.
To taste deeply and to appreciate the flavours, you have to choose wines from "Fattoria Ricci": Trebbiano and Sangiovese, genuine wines from an ancient way to product them. Good appetite, with our specialities from Romagna. Strozzapreti with clams Roll very thick a sheet of pastry with flour, water and salt. Cut as tagliatelle and you'll get them as strozzapreti rolling them up between your palms. Apart, you open the clams, hot, and the sauce you get them from, cleaned by the inevitable deposit, you'll get it boil so that it concentrates. In a saucepan you prepare a bottom with olive oil, onion, garlic, persil and chilli, afterwards you put an hectogram of raw calamaryes and an hectogram of minced prawns: When the prawns are cooked you add shell clams. You let mix and season with salt, pepper and half a glass of dry white wine. Add a spoon of tomato puree' and let it thicken. Get the prepared tomato sauce and let it boil on a low flame for a few minutes. Add the water of clams and let it cook for other few min. Now, in a frying pan, you prepare oil, garlic and persil thinly minced a bit cooked and you put it in the saucepan where you have the sauce. After you get the strozzapreti out of the boiled cooking water and you cook them for some minutes in the sauce and you serve them immediatly with a dusting of fresh and well minced persil.
Strozzapreti with clams roll
Very thick a sheet of pastry with flour, water and salt. Cut as tagliatelle and you'll get them as strozzapreti rolling them up between your palms. Apart, you open the clams, hot, and the sauce you get them from, cleaned by the inevitable deposit, you'll get it boil so that it concentrates. In a saucepan you prepare a bottom with olive oil, onion, garlic, persil and chilli, afterwards you put an hectogram of raw calamaryes and an hectogram of minced prawns: When the prawns are cooked you add shell clams. You let mix and season with salt, pepper and half a glass of dry white wine. Add a spoon of tomato puree' and let it thicken. Get the prepared tomato sauce and let it boil on a low flame for a few minutes. Add the water of clams and let it cook for other few min. Now, in a frying pan, you prepare oil, garlic and persil thinly minced a bit cooked and you put it in the saucepan where you have the sauce. After you get the strozzapreti out of the boiled cooking water and you cook them for some minutes in the sauce and you serve them immediatly with a dusting of fresh and well minced persil.
Tagliatelle of grandmother Rose
The famous tagliatelle are made with the mixture of pastry, thin and well compact. The most important thing is the sauce and "ragù" is obligatory. You cut together lard, bacon and onion and you leave them slowly fry slightly with some olive oil. When it's ready you add the meat: beef and pork with a sausage. Everything has to brown for some minutes and then you add some tomato extract and a bit of sugar, mixing with a wooden spoon. Afterwards you pour out a glass of wine, letting it evaporate and you add salt and pepper. Let it boil hard for 10 min. and then on a low flame till it's cooked.
Piadina with genuine salami and spinach
To make a good piadina from Romagna, you have to mix 500 gr. of flour, a bit of salt, a spoon of baking powder and a spoon of pork lard with a bit of warm water and milk to make an hard ball which you dust with flour. You leave it to stand for a few hours, and then you make some pats which you press with your palm and you stretch with the rolling pin to get some round shapes (3 mm. high, 20-30 cm diameter). You have to taste the "piadina" when it's warm and you have to cook it on a "teggia" (a typical round implement made with terracotta or iron) and you have to turn it often with the help of a long knife and you have to pierce it with a fork. The piadina, bended in two parts, is fillled with genuine salami and spinach.
Ring shaped cake from Romagna
For a long time it was the cake of poor people and it has been made only during the important festivity. Since the beginning of the century you've been began to taste it dipping in a sweet wine: "Albana di Romagna". For 6 persons, you have to get 500 gr. of flour, 250 gr. of sugar, 100 gr. of butter, 100 gr, of margarine, a knob of lard, 3 eggs, some baking powder for cakes, a bit of grated skin of a lemon. You mix sugar, eggs, butter, margarine, flour and a bit of milk to have a very soft mixture; you add baking powder and a bit of a lemon skin. You grease a cake tin with butter, you put the ring shaped cake here, you brush it with egg yolk and you put it in the oven for about half an hour.
