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Traditional recipes from Romagna

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Here are some traditional recipes from Romagna which are handed down from grandmother to grand-daughter: the only "secret" ingredient is the “air of Romagna”... so, if the dishes you prepare at home do not suit your requirements..come and visit us!!!


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Piadina Romagnola

Ingredients for 4 people: 500 gr. of white flour, 50 gr. of lard (or 5 spoons of extra-virgin olive oil), salt, bicarbonate, warm water.

Preparation: make a well on the chopping board. Add lard (or oil), salt and bicarbonate.
Add warm water and knead the dough until it becomes firm. Divide it into 8 parts and let them stand for 30 minutes under a cloth.
Warm up the baking-tin (earthenware, cast-iron or non-stick).
Roll out the balls with the rolling-pin until you obtain 25-cm-large and ¾ -mm-high discs and cook them for a few minutes. Use a large blade knife to lift and turn the piadina. Once cooked, cut and serve with grilled meat or as follows:

How can you taste piadina?
You can stuff piadina in many ways: with cold pork meat and salami, such as ham, mortadella, salami and lard, with squaquerone cheese and rocket, with fresh radicchio and onion, with grilled tomatoes and aubergines, with cabbage in winter, with herbs all the year round and even with nutella!
Piadina goes well with everything!

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Beans with pork rinds

Ingredients for 6 people: 500gr. of dried beans, 300 gr. of pork rinds, 2 onions, 1 carrot, 1 celery, salt, pepper, 80 gr. of tomato sauce, Tuscan breadcrumbs.

Preparation: stew the beans (soaked from the night before). Strain them but keep water for cooking. Warm up the rinds in boiling water for five minutes so that they lose some fat. Fry chopped onions, carrot and celery with some spoons of oil. Add sliced pork rinds and let them season for some minutes. Add beans, salt, pepper and tomato sauce. Stew and add cooking water when needed.
Serve beans and pork rinds with breadcrumbs.

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Passatelli in broth

Ingredients for 4 people: 2 eggs, 200 gr. of parmesan cheese, 300 gr. of breadcrumbs, one grated lemon rind, nutmeg, a pinch of salt.

For the broth: put a beef bone, two pieces of beef, one chicken leg and one wing in abundant cold water. Let boil and skim and add salt. Add rosemary, 1 carrot, 1 celery,  2 onions and 3 cherry tomatoes. Simmer for 2-3 hours. Turn off, take out the meat, let it cool and strain.

Preparation: knead all the ingredients until the dough is firm. Form a ball and let it stand for one hour. Boil the broth, shape passatelli with the proper tool and put them in the broth. Turn off as soon as they float.
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