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RAGU 'BOLOGNESE
Nonna Rossana, 72 years - Bologna
Ground bacon
Minced mixed bovine-pork
n. 1 onion
n. 1 stalk of celery
n. 1 carrot
Milk
Tomato sauce
Fry the diced onion, celery and carrot and add the bacon, allow it to brown a little, then add the ground and blend with milk.
When everything has dried a little, add the tomato and let it boil slowly until the sauce is shrunk.
Add salt and boil for a long time over low heat until the sauce becomes thick.
LASAGNE ALLA BOLOGNESE (for 8 people)
Grandmother Iolanda, 88 years - Bologna
FOR RAGU ':
1kg of mixed ground beef (beef and pork)
n. 1 carrot
n. 1 leg of celery
n. 1 onion
100g of tomato paste - 700g of tomato puree
Oil, salt, pepper, white wine
FOR GREEN FRESH PASTA:
n. 3 eggs
400g of flour
200g of boiled and minced spinach
FOR BESCIAMELLA:
70g of flour
70g of butter
1 liter of milk
200ml of cream
50g of parmesan + another 100g to complete
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Fry oil, celery, carrot, onion and ground bacon; when everything is well browned add the minced meat and let it go over high heat and stir often. Once browned, blend with white wine.
Allow to evaporate, then add the tomato paste and tomato paste. Cook over low heat for at least 3 hours. Then prepare the béchamel melting the butter in a saucepan, add the flour, stirring and then the boiling milk, without stopping stirring, bring to a boil, add salt and add 50g of Parmesan cheese and the cream. Knead the green sheet, pull it thin with the machine or rolling pin, make rectangles that will be boiled, cooled in cold water and laid out on a cloth. Now proceed to make the lasagna: in a buttered pan roll out a layer of green leaf, one of béchamel sauce, one of meat sauce and a sprinkling of Parmesan cheese, continue until the ingredients have run out, finishing with meat sauce and Parmesan cheese. Cover the pan with aluminum foil and bake at 200 degrees for 30 minutes, then uncover the lasagne and brown for about 20 minutes.
PAPPA AL POMODORO (Tomato's Soup)
Mrs. Marisa, 70 years - Florence
300gr of stale homemade bread
800gr of ripe tomatoes
1 liter of vegetable stock
n. 2 cloves of garlic
n. 1 bunch of basil
Extra virgin olive oil,
salt and black pepper
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You must use very stale home-made bread. In a high-rimmed saucepan, ripe tomatoes, previously peeled and deprived of their seeds, are broken, then crumbled bread, a few cloves of garlic, a little basil (halved by hand and not with a knife), good olive oil, salt and freshly ground black pepper. Cover everything with water and bring to a boil, cook slowly, stirring often with a wooden spoon. The pappa will be ready when half of the water has been withdrawn and the bread will have been completely unmade, until it becomes a ... pappa!
POTATO TORTELLI
Nonna Luisa, 78 years - Firenzuola (FI)
FOR PASTA:
400gr of flour - 50gr of durum wheat flour or semolina
n. 4 eggs
FOR THE STUFFING:
1kg of mountain potatoes
n. 2 eggs
1 teaspoon of butter
3 tablespoons of Parmesan cheese
Salt and nutmeg
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First of all, the filling is prepared and it is precisely with this that you can see the various differences and customizations. First boil the potatoes, when they are well cooked they are deprived of the external film and crush, so as to obtain a very smooth puree. To this must be added some grated cheese (better if parmesan, but in times of difficult finding it was very appreciated the pecorino cheese), eggs, nutmeg, a little salt, pepper and a certain amount of sauce already prepared for seasoning . Obviously the latter must be put in the right quantity, in order not to alter the consistency of the filling. While this rests the necessary time to make sure that the flavors are very good, prepare a sheet of flour and eggs. After having pulled it, the positioning of the various small pieces of filling is started, placed in a row at a short distance from each other, always starting from one end of the same sheet with which they are covered; they are cut, then, with the spur that gives the tortello nice scalloped contours. Once cooked (and they are when they come to the surface), the tortelli can be seasoned with meat sauce, with mushroom sauce or with butter and sage. The addition of grated cheese must never be missing. The scraps of pasta are normally re-kneaded and pulled to make another small dough in which it continues to be filled. When this is no more, the advanced pasta is minced and used to make soups.
FLORENTINE TRIPPA
Nonna Maria, 90 years - Florence
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1kg of tripe (cross or cap or both)
300gr ripe tomatoes
n. 1 onion
n. 1 stalk of celery
n. 1 carrot
Extra virgin olive oil
Grated Parmesan
Salt and pepper
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Brown the finely chopped herbs for half an hour, along with 6 tablespoons of oil, then add the tripe cut into strips for about ten minutes. Add the peeled and salted peeled tomatoes and continue cooking for a further 20 minutes over medium heat. Before removing from the heat add two or three tablespoons of Parmesan cheese. If necessary, remove the brodetto: the tripe must not be brothy!
RIBOLLITA (for 6 people)
Bisonna Maria, 95 years - Firenzuola (FI)
n. 12 slices of homemade stale bread
800gr fresh toscanelli beans (350gr dried)
n. 6 bunches of chard
n. 1 bunch of black cabbage
n. 4 potatoes
½ Savoy cabbage
n. 3 stalks of celery
n. 4 medium carrots
n. 2 ripe tomatoes
n. 1 teaspoon of tomato paste
n. 1 onion ½ red pepper
n. 1 sprig of thyme
n. 2 cloves of garlic
1 glass of oil
Salt and pepper
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Put the oil in a terracotta pot, fry the chopped onion and chilli and when the onion is browned add the concentrate and the tomato. Cook for a few minutes and add the beans (previously boiled and passed through a sieve, leave someone whole) and all the other vegetables well washed and cut into pieces, add 5 ladles of cold water, salt, pepper and simmer over low heat for at least 2 hours. Put the soup the day before, in a terracotta pot, sprinkle the surface with very thin slices of onion, grind a little 'black pepper and sprinkle with extra virgin olive oil, bake and cook until the onion is slightly golden.
