piatti tipici

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;

Classic Sicilian caponata is a sweet and vinegary eggplant stew with onion, celery, capers, olives and pine nuts. Served cold, warm, or hot, it is addictive. 

Classic Caponata

eggplant

plum tomatoes

red onion

1/4CUP white wine vinegar

celery hearts

pine nuts

green olives, sliced

basil leaves, torn

salt capers

brown sugar

olive oil

Cut the eggplant into 3/4” cubes. Toss with 1 Tbsp. salt and mix together with your hands; place in a <a href="https://www.lacucinaitaliana.com/glossary/colander" rel="noopener noreferrer" target="_blank">colander</a> and let drain over a bowl for 30-40 minutes.

Thinly slice the onion and brown in a pan with 1/4 cup oil over low heat, for around 10 minutes.

Cut the tomatoes into wedges and remove the center section and seeds. Cut into strips. Slice the celery heart (the light, tender part in the center) and chop the leaves. Rinse the capers well under running water.

Add the tomatoes and the celery to the pan with the onions and, after 5 minutes, add the olives, capers and pine nuts.

Gently squeeze the eggplant, transfer to paper towels and dry well; heat extra-virgin olive oil (2” deep) in a shallow pan and fry the eggplant in small batches for 7-8 minutes or until golden. Remove with a <a href="http://%E2%80%8Bhttps%3A//www.lacucinaitaliana.com/glossary/skimmer%E2%80%8B%E2%80%8B%E2%80%8B" rel="noopener noreferrer" target="_blank">skimmer</a> and add to the pan with the onions.&nbsp;

Cook for 2-3 minutes, then add torn basil leaves, vinegar, 1 Tbsp. sugar and, if necessary, a pinch of salt; increase the heat and let vinegar evaporate, then remove from heat and let cool for at least 2 hours before serving. Ideally, prepare a day in advance.

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Bolognese-Style Soup

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