In the local culinary art the genuiness of the products perfectly match with the rezdore’ skill and passion. Rezdore are the skilled cooks which manage the family kitchen preparing the traditional rich and tasty dishes.
The “Anolino filled with bread and cheese” traditional recipe is signed in the De.C.O. (municipal designation of origin) products’ list.
Traditional local filled pasta, usually served in broth on special occasions. An unmissable dish for Christmas!
A taste of this local specilaty will let you appreciate the full flavour of traditional Emilian cuisine.
Ingredients – for the pasta: 4 eggs and 400 gr. of flour, salt to taste.
For the filling: meat broth, 3/4 eggs, a knob of butter, 200/250 gr. of sifted breadcrumb and 500 gr. Parmigiano Reggiano cheese (of which 300 gr. of “stravecchio” extra-mature and 200 gr. of the youger variety), nutmeg, salt and pepper to taste.
After making the pasta, soak the breadcrumbs in a bowl with the broth and allow to cool. Mix the Parmigiano Reggiano and eggs together, add the nutmeg and butter, then season with salt. Mix together until you have a smooth, firm mixture.
Dust a board with flour and use a rolling pin to roll the fresh pasta out into a thin sheet. Cut the pasta sheet into strips and, using a teaspoon, dot with small balls of filling (spacing them a few centimetres apart). Next, cover each pasta strip with another and, using a round pasta cutter, cut out the anolini. Bring the broth to boil, toss in the anolini and let them cook for around 5/6 minutes. Ladle into bowls and top with a sprinkling of great Parmigiano. Serve the Anolini in Broth piping hot.
Tasty “fried bread”, a speciality of Emilia-Romagna: in Parma and the surrounding province it is called “torta fritta”, in other towns it goes by different names: “chisulén” in Picenza, “gnocco fritto” in Modena e Reggio Emilia provinces, “crescentina” in Bologna and “pinzino” in Ferrara. It is usually served as a starter, accompanied by traditional local charcuterie products and cheese.
Ingredients: flour 500 gr., a spoon of butter, a cup of water and milk, 25 gr. of brewer’s yeast, salt to taste, oil or fat for frying.
Dissolve the yeast in a little warm water. Mix the salt and flour together, heap the flour in a mound on a board, make a well in the centre and add the water and milk; knead together until you have a smooth , uniform ball of dough. Place the dough in a bowl, cover with a damp tea towel and leave to rise in a warm place for around an hour. Next, roll the dough out to a thickness of 2.5 – 3 mm and cut into rectanglesmeasuring approx. 10 x 12 cm. Fry the pieces in plenty of boiling oil or lard, turning them once, then drain on kitchen paper. Serve the “torta fritta” piping hot, together with a selection of local charcuterie.
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