ricette regionali

La ricetta tradizionale emiliana delle lasagne alla bolognese classiche con tutti i passaggi: dalla preparazione del vero ragù alla gratinatura in forno.

Lasagne Alla Bolognese Classiche

700 grammo pasta all'uovo verde

400 grammo manzo polpa

grammo maiale polpa

300 grammo pomodoro passata

grammo salsiccia di maiale

pancetta affumicata o bacon

grammo farina

numero cipolla

numero carota

numero sedano coste (gambo)

decilitro latte vaccino intero uht

bicchieri vino bianco

quanto basta brodo di carne e verdura

quanto basta noce moscata

parmigiano

quanto basta olio di oliva

quanto basta burro

quanto basta sale

quanto basta pepe

Lasagne alla bolognese classiche

Basil is a cherished ingredient from the Italian region of Liguria. Combined with  extra-virgin olive oil, pine nuts, Grana Padano and Pecorino, it is the backbone of pesto. Tossed with trenette, potatoes and green beans the fragrant sauce shines.

Trenette with Pesto

dry trenette (or linguine)

potatoes,

olive oil

green beans, cleaned

basil leaves

pine nuts

Tbsp. Pecorino Sardo cheese (or other Pecorino), grated

Tbsp. Grana Padano, grated

garlic clove, unpeeled

salt

Cut the potatoes into ¼” cubes and chop the green beans into ½” segments.&nbsp;

For the pesto, blend together the basil, pine nuts, olive oil, garlic, Grana Padano cheese, Pecorino, and a bit of salt.

Bring water to a boil in a large pot and salt. Add the potatoes and green beans and cook for 2-5 minutes. Then add the trenette and cook until al dente.

Toss the pasta with the pesto and serve immediately.&nbsp;

Basil, pine nuts, garlic, olive oil, Grana Padano, Pecorino cheese, and a bit of elbow grease are all that you'll need for Genoa-style pesto. Curvy, twisted trofie pasta hold the green sauce well. Make extra to serve with fish, or spread it on panini. 

Trofie With Genoa-Style Pesto

pasta

garlic

1/4CUP Pecorino Sardo (or Pecorino Romano) cheese

1/3CUP Grana Padano cheese

In a mortar and pestle, begin grinding a few basil leaves, adding a few more as you go. If you don't have a mortar and pestle, use a food processor.

When the leaves are ground, add a few pine nuts at a time, then one sliced garlic glove, and a large pinch of salt (the salt grains create friction and help with pulverization). Grind until the ingredients form a paste.

Finally, slowly drizzle in 3 Tbsp. extra-virgin olive oil and mix into the pesto until it is smooth and fairly thick. Just before using the pesto, dilute it with 1 Tbsp. of the pasta cooking water, to make it easier to mix.

Cook the pasta in a large pot of boiling salted water until al dente. Drain, mix with the pesto until evenly coated, and serve.&nbsp;

Learn step by step how to make the Sicilian pasta dish known as “chi vrocculi arriminati,” or bucatini with mixed cauliflower

Pasta “Chi Vrocculi Arriminati”

green cauliflower, cleaned

bucatini

2OZ. raisins

salt-packed anchovies

onion

saffron

Pecorino cheese, grated

Break the cauliflower into florets and cook in boiling salted water for 10 minutes. Drain and immerse in cold water, reserving the cooking water.

Rinse and debone the anchovies, then transfer to a frying pan with 1/2 cup oil and allow them to dissolve over low heat, mashing them with a fork.

Peel and chop the onion; soak the raisins in water. Sauté the onion in a large saucepan with 1/2 cup of oil until golden, then add the saffron dissolved in a bit of water. Cover and continue to cook on medium heat for 5 minutes. Stir in the cauliflower, then the anchovies, pine nuts, soaked raisins, and a pinch of salt. Let the flavors meld on low heat for 3 more minutes.

Boil the bucatini in the cauliflower cooking water, strain, and transfer to the pan with the cauliflower sauce, adding 2 heaping Tbsp. grated Pecorino cheese. Stir the pasta for 2 minutes over low heat, then serve.

Sarde a Beccafico is a flavor packed Sicilian dish. It's an inexpensive version of a dish enjoyed by nobles. Beccafico (fig-pecker) refers to a bird with was considered a delicacy. Sardines a Beccafico are said to resemble the cooked, stuffed birds. 

Sarde a Beccafico (Sardine Roulades)

2LB. sardines

2CUPS bread crumbs

1/2CUP raisins

bay leaves

parsley

pepper

Soak the raisins in water for around 30 minutes, then drain and chop them.&nbsp;

Preheat the oven to 350 °F.&nbsp;

Clean the sardines and open them like a book, removing the central bone.&nbsp;

Brown the bread crumbs and the pine nuts in a pan with 1/4 cup oil for 5-7 minutes, until it golden. Add plenty of chopped parsley, the raisins, salt and pepper. Spread the mixture over the sardines and roll them to close. Coat a baking dish with 1-2 Tbsp. oil and place the sardine rolls in it with their tails pointing upward. Add 2 bay leaves, top with remaining bread crumbs and bake for 7-8 minutes.

Bucatini all'Amatriciana is a Roman trattoria staple. Its origins lie outside of the capital in the town of Amatrice, hence the name. Although the main ingredients are Pecorino Romano, guanciale and tomato, no one recipe is the same..

Best Bucatini all'Amatriciana

7OZ. guanciale or pork cheek

1 3/4LB. tomatoes

2/3C. Grated Pecorino Romano

dry white wine

Extra virgin olive oil

Salt

Pepper

Remove the rind from the <a href="https://www.lacucinaitaliana.com/glossary/guanciale" rel="noopener noreferrer" target="_blank">guanciale</a>. First cut it into slices and then into matchsticks.&nbsp;

Peel the tomatoes and cut into wedges.&nbsp;

Brown the guanciale in a saucepan with oil and a crushed garlic clove. When the garlic is golden, remove it and add chilli pepper to taste and the sliced onion. Let it wilt, then add dry white wine, turning up the heat a little to let it evaporate. Once the wine has evaporated, add the fresh tomatoes, skinned and cut into wedges. Cover and cook for around 50 minutes (times varies according to the ripeness of the tomatoes).

Cook the <a href="https://www.lacucinaitaliana.com/glossary/bucatini" rel="noopener noreferrer" target="_blank">bucatini</a> in large pot of boiling salted water until al dente. Drain and transfer back into the hot pot and coat with the sauce. Serve immediately with grated pecorino cheese and a grind of pepper.

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. I...

Mostaccioli Cookies from Molise

dark chocolate

3 1/2CUPS flour

7OZ. honey

sugar

almonds

hazelnuts

must

cocoa powder

eggs

orange

tangerine

lemon

Coffee

cinnamon

Cloves

Baker’s ammonia

sunflower seed oil

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. In a blender or food processor, chop the almonds and hazelnuts to produce a coarse meal. Mix it with the flour, cocoa and sugar.

Then add the honey, spices, eggs, coffee, 2 tablespoons of oil, the cooked must and 1/2 packet (about 1 3/4 teaspoons) of baker’s ammonia or baking powder. Mix to form a dough and let it rest, covered, for 2 hours. Roll it out to 2 3/4 - 3 inches thick and cut it into diamond shapes, combining the scraps and rolling them out again until the dough is gone. Set the cookies on baking sheets covered with parchment paper, brush them with water and bake them at 340°F for 18-20 minutes.

For chocolate coating: In a double boiler, melt the chopped chocolate. Put the cookies, one at a time, on the tines of a fork and dip them into the melted chocolate, then let the excess drip off

and let them dry on a rack. To vary the coating, melt gianduja chocolate and mix in chopped hazelnuts.

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

green olives, sliced

basil leaves, torn

salt capers

brown sugar

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.

Cantucci, also known as cantuccini or biscottini di Prato are almond studded cookies, cut and baked a second time in the oven. They are a typical Tuscan end to a meal, dunked in sweet Vin Santo wine.  

Tuscan Cantucci Almond Cookies

4CUPS all-purpose flour

2CUPS sugar

14OZ. shelled almonds

vanilla bean pod

1TSP. baking powder

Preheat the oven to 400°F.&nbsp;

Combine the flour with the eggs, sugar, a pinch of salt, lemon zest, seeds from the vanilla bean pod, and baking powder. Add the almonds and mix until incorporated.&nbsp;

Divide the dough into 5 loaves and place them on two baking trays lined with parchment paper. Bake for 20 minutes; remove from the oven and let cool slightly. Cut into diagonal slices around 3/4" thick. Place them on the baking tray cut-side down and bake again for another 10 minutes.

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine....

Nepitelle della Calabria (Calabrian Stuffed Pastries)

9OZ. grape must

nullOZ. 4 1/2 shelled walnuts

nullOZ. 1 1/2 unsweetened cocoa powder

null Zibibbo or Passito wine

2CUPS flour

lard

Finely chop the chocolate and walnuts and mix them with the grape must, cinnamon, sugar, cocoa and 2 tablespoons of Zibibbo wine.

FOR THE DOUGH: Knead the flour, sugar, a big pinch of salt and the lard together to form a crumbly mixture. Gradually add 3/4 cup of water, until you have a smooth dough. Roll it out with a rolling pin until it is about 1/16-inch thick. Cut into 20-24 circles. Brush the edge with a little beaten egg. Place 1 tablespoon of filling in the middle of each circle; fold closed into a half moon and press the edge

with a fork. Line a baking sheet with parchment paper, place the nepitelle on top and bake at 350°F for 20-25 minutes.

A classic recipe from the city of Trieste, Pinza di Trieste is a slightly sweet brioche traditionally eaten on Easter morning with cheese, salumi or homemade jam. Why wait for Easter? 

Pinza di Trieste

CUPS all-purpose flour

unsalted butter

2TBSP. fresh brewer's yeast

milk

Marsala wine

Dissolve the yeast in 1/4 cup warm water and combine with 1/3 cup flour and 1 tsp sugar to form a batter. Let rest for around 1 hour or until it has doubled in volume.

Add 1 cup flour, 1/4 cup sugar, 2 Tbsp. melted butter and 2 lightly beaten egg yolks to the batter and mix until you have a smooth, compact dough. Form into a ball and set aside in a warm place to rise for 2 hours or until it has doubled in volume.

Add 2 cups flour, 1/4 cup sugar, 4 Tbsp. melted butter, 2 egg yolks and 1 lightly beaten whole egg, 1 1/2 tsp. salt, grated zest of 1/2 an orange and 1 Tbsp. Marsala to the dough. Knead for 10-15 minutes, until smooth and compact; form into a ball and place on a baking sheet lined with parchment paper.&nbsp;

Beat 1 egg yolk, mix with 1 Tbsp. milk and brush on the dough and set aside to rise for another hour.

Preheat the oven to 340°F.&nbsp;

Brush the dough again with the egg yolk-milk wash. Make 3 slices on the top in a sunburst pattern. Bake for 40-45 minutes. Remove the pinza from the oven and let cool. Serve with your favorite topping of fruit compote, whipped cream or with cheese and cured meats.

Rustic Tuscan cantucci are traditionally dipped in Vin Santo wine at the end of a hearty meal. The crunchy almond biscotti are also delicious as a snack with coffee or on their own. 

Cantucci Biscotti

2CUPS all-purpose flour

7/8CUP sugar

1/3CUP unsalted butter, room temperature

baking powder

vanilla bean

Beat butter and sugar in a large bowl to blend. Add in eggs 1 at a time and a pinch of salt. Slowly add the flour and the baking powder until blended. Stir in almonds and vanilla seeds. Let rest for around half an hour.

Preheat the oven to 375 °F.&nbsp;

Line a baking sheet with parchment paper; using floured hands or a pastry bag with a wide mouth, form the dough into 2 - 14" long and 2 1/2" wide logs, spacing 1"-2" apart. Cool in the refrigerator for 30 minutes.&nbsp;

Bake for 12-15 minutes until golden. Remove from the oven and let cool. Lower the oven temperature to 300 °F. &nbsp;Cut biscotti on the diagonal into 1/2" slices. Stand slices upright on baking sheet and bake for around 10 minutes until the sides are golden.&nbsp;

Learn how to make sbrisolona, a classic dessert of Mantua that has been prepared by local farmers as far back as the sixteenth century.

Classic Sbrisolona (Crumble Cake)

1/2C. butter, room temperature

2/3C. cornmeal

2/3C. almonds, blanched

1/3C. hazelnuts, blanched

white wine

Learn how to make the classic sbrisolona recipe, a typical dessert of Mantua that has been prepared by farmers in the area as far back as the sixteenth centuryFor the classicsbrisolona recipe, process 1/3 cup of almonds along with the hazelnuts and sugar, but not too finely.|Mix the cornmeal on a work surface along with a pinch of salt, then add the chopped butter and sugar-nut mixture.|Mix the ingredients with your fingertips without ever fully pressing the dough, which should be very crumbly.|Add the Italian 00 flour to the dough and continue to work it with your fingertips until the mixture is even more crumbly and dry - almost sandy.|Add the wine, a little at a time.|Continue to mix it, adding a touch of wine and each time working the dough to keep that dry and crumbly,

yet wet, consistency.|Lined a baking sheet with parchment paper and place two greased and floured ring cake molds (ø 7 in.), or 2 classic cake pans lined with parchment paper, on top. Spread the crumbly dough inside the rings or cake pans,

letting it fall from your hands and forming a layer just over half an inch thick.|Decorate the cake with the rest of the almonds, whole or sliced, then sprinkle with a spoonful of sugar.|Bake at 350 °F for 30 minutes, until the surface is golden. Remove from the oven, let cool, then remove them from the pans and serve, breaking it with your hands.

Served hot with honey as an Easter speciality, pàrdulas are Sardinian tartlets with a fresh cheese or ricotta filling, flavored with lemon and orange zest and saffron. Why wait for Easter?

Pàrdulas Sardi

2 1/2CUPS durum wheat or all-purpose flour

flour

farmer’s cheese

1/3CUP sugar

3TBSP. all-purpose flour

saffron powder

For the dough, cut the butter into chunks. Pile the flour in a mound on a flat work surface. Make a well in the center. Add a pinch of salt. Pour lukewarm water into the center in 1/4 cup increments drawing in the flour from the inside of the well until all the flour is incorporated. Knead to form a smooth dough, then gradually add the butter. Let dough rest for around 30 minutes. &nbsp;

Preheat the oven to 410°F.&nbsp;

&nbsp;Roll dough out on a lightly floured pastry board and make discs about 4" in diameter.

For the filling, crumble the cheese or break up the ricotta in a bowl. Mix in a pinch of salt, the whole eggs, sugar, flour, lemon and orange zest, and a pinch of saffron.

Form the dough into a cup shape, pinching the edges in a decorative pattern. Lightly grease a baking sheet with oil and place the pastries on it. Bake for around 15 minutes.

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...

Top 18 ricette regionali recipes from across the web

The most viewed ricette regionali recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lasagne Alla Bolognese Classiche

Trenette with Pesto

Trofie With Genoa-Style Pesto

Pasta “Chi Vrocculi Arriminati”

Sarde a Beccafico (Sardine Roulades...

Best Bucatini all'Amatriciana

Mostaccioli Cookies from Molise

Classic Caponata

Tuscan Cantucci Almond Cookies

Nepitelle della Calabria (Calabrian...

Pinza di Trieste

Cantucci Biscotti

Classic Sbrisolona (Crumble Cake)

Pàrdulas Sardi

Carfogn: Traditional from Belluno

Traditional Bonet

Artichokes Three Ways: alla Romana,...

Cavatelli with Vedovo Sauce

Top 18 ricette regionali recipes from across the web

The most viewed ricette regionali recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagne Alla Bolognese Classiche

Trenette with Pesto

Trofie With Genoa-Style Pesto

Pasta “Chi Vrocculi Arriminati”

Sarde a Beccafico (Sardine Roulades...

Best Bucatini all'Amatriciana

Mostaccioli Cookies from Molise

Classic Caponata

Tuscan Cantucci Almond Cookies

Nepitelle della Calabria (Calabrian...

Pinza di Trieste

Cantucci Biscotti

Classic Sbrisolona (Crumble Cake)

Pàrdulas Sardi

Carfogn: Traditional from Belluno

Traditional Bonet

Artichokes Three Ways: alla Romana,...

Cavatelli with Vedovo Sauce

The most viewed ricette regionali recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine