piatti della tradizione

Mortadella and Parmigiano Reggiano, two key ingredients from the region of Emilia Romagna make this Bolognese-style soup, anything but ordinary.

Bolognese-Style Soup

1/2CUP, PLUS EXTRA semolina

1CUP Parmigiano Reggiano, grated

1/3CUP unsalted butter, softened

2OZ. mortadella

eggs

nutmeg

beef broth

salt

Preheat the oven to 350°F.&nbsp;

Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.

Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes.&nbsp;

Bring broth to a boil and cook the cubes for another 5 minutes. Serve.&nbsp;

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate f...

Carfogn: Traditional from Belluno

3 1/3CUPS flour

sugar

3 1/2OZ. butter

dry white wine

apple aquavite

Salt

Peanut oil

poppy seeds

dark chocolate

dry biscotti

1 1/2OZ. sugar

1 1/2OZ. milk

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate for 1 hour.

For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate over a bain-marie. Coarsely chop the biscotti. Purée the poppy seeds with the sugar, then add first the biscotti, then the chocolate, and finally the milk and the aquavite. Let it rest for 10 minutes, then transfer the filling to a pastry bag. Roll out the dough into 2 rectangular sheets, about 1/8-inch thick. Add small mounds of filling to one sheet, spaced about 2 inches apart.

Cover with the second sheet, pressing along the edges to remove any excess air, then cut the rectangular carfogn using a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they start to turn golden. Drain on paper towels, sprinkle with powdered sugar and serve immediately.

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Bolognese-Style Soup

Carfogn: Traditional from Belluno

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Bolognese-Style Soup

Carfogn: Traditional from Belluno

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