The recipes of our tradition
sent by our members and sympathizers
"Eggs in purgatory"
Ingredients for 2 people
500 g Spinach
qb Water for cooking
2 hard-boiled eggs or more
a knob of butter
to taste
Preparation
First wash the spinach well.
Then transfer them to a saucepan, then pour in the water needed for cooking, add salt and boil.
Let the spinach cook for 10 minutes.
When they are ready, drain and squeeze them well, even with your hands.
Once you have eliminated the excess water, transfer them to a container over low heat and start seasoning them.
Put the butter, the salt, mix gently to flavor them.
Our boiled spinach are ready, lay the hard-boiled eggs cut in half, add grated or flaked parmesan if you wish, serve them on the table and you will see that they will be excellent.
Spinach, in addition to bringing only benefits to our body, has few calories, so it also went to those who are following a dietary diet.
Anonymous
"Soft Amaretti di Modena
INGREDIENTS for about 30 amaretti:
270 g of sweet almonds
30 g of bitter almonds
3 small eggs
300 g of sugar.
METHOD
Take the almonds to peel, blanch them for 5 minutes in boiling water and let them rest for another 5 minutes. Prepare the egg white with 2 or 3 eggs depending on the oiliness of the almonds, so as to prevent the dough from becoming too liquid, in fact it must be quite firm. Whisk the egg white until stiff.
Peel the almonds while they are still hot and grind them preferably with a hand grinder (recommended), but the blender is also fine, the important thing is to obtain a grainy mixture avoiding a uniform mixture. Add the whipped egg white and sugar to the almonds.
With the dough, create balls, which must be as large as a spoon or a walnut, take a baking sheet, cover it with paper and place the balls created at the right distance between them.
Put the pan in the oven heated to 170 ° / 180 ° and cook for 25/30 minutes.
Enjoy your meal
Anonymous
Baked dumpling
Ingredients: gr. 500 of flour
gr. 25 of brewer's yeast
gr. 100 of lard
gr. 150 of raw ham
2 eggs
milk to taste
gr. 15 of salt
1 teaspoon of sugar.
Preparation:
On a pastry board, sift the flour, sprinkle with salt and make a fountain in the center, add the lard, the yeast dissolved in a little warm water, the teaspoon of sugar, the eggs and mix with the milk until you get a soft and homogeneous mixture.
Knead for a long time, flour a container and lay the dough by covering with a damp cloth for 3/4 hours. When it has doubled in volume, work again adding the ham (or other cured meat) cut into cubes, grease and flour a baking sheet, roll out the dough well with your hands, make a few holes with your fingers. Bake in a preheated oven at 200 ° for about 45 minutes.
Fried dumpling
original recipe deposited at the Modena Chamber of Commerce
Click here for the Disclipine:
Ingredients
500 gr flour 0
110 gr water at room temperature
150 gr milk
5 gr liquid malt
45 gr lard
12 gr salt
8 gr fresh brewer's yeast
FOR FRYING:
to taste lard
Preparation
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Dissolve the yeast (fresh or dehydrated) in 110 g of water at room temperature, then pour the mixture into the milk (if you are lactose intolerant, dissolve the yeast in 260 g of water), add the malt and mix with a spatula to dissolve.
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Manual preparation, pour the flour into a bowl and gradually add the mixture of water, milk, yeast and malt, then begin to knead until the dough is grainy and compact. Finally add the salt and lard, then transfer the dough to a pastry board and knead for another 8-10 minutes until you get a homogeneous and slightly hard dough.
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If you use the planetary mixer, pour the mixture of water, milk, yeast and malt into the basket, start the machine using the leaf and add the flour little by little until the dough begins to take shape.
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Even before adding all the flour, replace the leaf with the hook and restart the machine. Then add the salt, the remaining flour and the lard and continue to knead for another 7-8 minutes or until the mixture comes off perfectly from the walls of the mixer basket.
Transfer the dough to a pastry board and knead it manually, ironing it with your wrist and folding it back on itself, in this way you will give strength and elasticity to the dough, allowing gluten to develop. Form a loaf, place it in a bowl, cover with cling film and let it rest for an hour at room temperature. -
After the resting time, take the dough and divide it into loaves. Lightly flour the pastry board, then take one dough at a time and roll it out with a rolling pin until you get a thin sheet that can vary from 1 to 6 millimeters in thickness.
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Then cut the dough into rectangles, squares or circles of various sizes with sides and diameters between 5 and 15 cm.
In a saucepan, heat abundant lard, or peanut oil for vegans, bringing it to a temperature between 170 ° and 180 ° (we recommend the use of a thermometer) and dip a few gnocchi at a time making them cook for about 2- 3 minutes, turning them with a slotted spoon, until they are golden and puffy. -
Drain them from the oil and place them on a tray lined with absorbent paper to remove excess oil. Your fried gnocchi are ready! Enjoy them hot accompanied by cold cuts or cheeses.
Paparuccia
Ingredients for 6 people:
250 gr. of dry beans (if fresh 400 gr.);
100 gr. of rather lean minced bacon;
1 sliced onion;
50 gr. of butter;
the sauce of a clove of garlic;
200 gr. of peeled tomatoes;
600 gr. of yellow flour (possibly half local and half Veronese).
Preparation
The beans, if dry, should be put in the bathroom the night before.
Put the beans in cold water and boil them, when cooked leave them immersed in water.
Prepare a sauté by putting the bacon in the pan with the onion and a knob of butter; as soon as the onion begins to brown, add the tomato, seasoned with salt and a pinch of pepper; let it shrink for a few minutes.
Then drain the beans, keeping the cooking water aside, and add them to the sauté. Over a very low heat they must take on flavor for about 20 minutes.
Separately, dilute the cooking water of the beans with more water until it reaches two liters; bring to the boil in the cauldron, pour in the yellow flour and proceed as for a common polenta. After 40 minutes of cooking, add the sauce with the beans and cook for another quarter of an hour, always stirring.
Remove from the heat and pour into soup plates; if you want to eat it hot, otherwise let it cool and then fry it in a pan, with plenty of lard, after cutting it into triangular pieces; the formation of a nice dark brown crust on the surface will indicate that it has been cooked. Fried paparuccia is to be eaten very hot, together with cold cuts or cheeses.
Ancient recipe of the Bassa.
Ingredients for 6 people:
For 4 people
300 gr. rice
Onion
Lambrusco
4 slices of cotechino
Borlotti beans
Cotechino left over from the day before
Tomato sauce
Rosemary
Parmesan Cheese
Preparation
Prepare a liter of vegetable broth, pour a drizzle of extra virgin olive oil into a pan, finely chop half an onion and let it dry, add the rice and toast, toast the rice, wet with a glass of Lambrusco.
At the same time, in a pan, with a tablespoon of oil, put the tomato puree, salt and pepper as needed and half a teaspoon of sugar to remove the acidity of the tomato, add the boiled beans keeping a little liquid aside. and the cotechino cut into cubes (You can also use bacon or ham). Pull the risotto a little at a time with the broth and halfway through cooking add the prepared sauce.
When cooked over the heat off, add a tablespoon of extra virgin olive oil, the finely chopped rosemary and plenty of Parmesan.
Campanine Apple Mustard
Ingredients:
2 kg. of Campanine apples (already cleaned)
one kg. of sugar
5-6 cloves
10-12 drops of mustard essence
Preparation
Clean and peel the apples from the seeds and peel then cut them into 4-5 cm pieces.
Put the apples in layers in a clean bowl, alternating each layer with a good sprinkling of sugar (500 grams of sugar per kg of apples already peeled and peeled). Let it rest for 24 hours then filter the liquid that has formed. Collect it, then bring it to a boil and pour it over the pieces of apples still present in the bowl.
Let it rest for 24 hours and repeat the operation two more times. At the end of this phase, place the apples and liquid in a saucepan, add the cloves then start cooking over low heat, boiling for 25 minutes, with the lid on.
At the end the pieces of fruit must be consistent and the liquid honeyy.
Apples usually don't produce much liquid waste. In any case, at the end add the liquid to the pieces of fruit and let it cool. Weigh the net of the cooked product (ie liquid and apples). Only then can the mustard essence be added, in the amount of 10-12 drops per kg. of cooked product, to be requested at the pharmacy. To better prepare the mustard, it will be necessary to dilute the essence in about a liter of honeyed liquid, mix well and then add the liquid to the remaining cooked apple and liquid preparation in a single container. Mix gently, so as not to break the pieces of fruit, slowly pouring the liter of liquid with the essence while stirring constantly. Cover the container into which the mustard essence was poured (today a film is used) and let it rest for 4-5 hours. Then put the mustard in pots, close hermetically and let it ripen at least 10-15 days before consuming it.
Taken from La Cucina Mirandolese
Curated by Giuseppe Morselli
CDL editions
Ingredients :
500 gr. made with flour
300 gr. of sugar
3 eggs
One lemon
Preparation
Prepare a dough with the flour, eggs, sugar and grated rind of the lemon and mix it for a long time. With a rolling pin, reduce the mass to a thin but not too thin sheet. With the help of metal molds or a spiked wheel, you can build the shapes of the cookies you want. As soon as they are ready, put them in an oven at 200 ° for about 30 minutes until they have a nice golden color.
Taken from: Modenese peasant cuisine
Curated by Sandro Bellei
Editions: CDL
Basulan
Ingredients:
500 gr. made with flour
4 eggs (others indicate 2 or 3)
100 gr. of butter
200 gr. of sugar
grated rind of one lemon
1/2 glass of milk
a glass of Anicione or Sassolino
a sachet of yeast
granulated sugar
Preparation
On the board make a fountain with the flour and in it place the softened butter, sugar, 3 whole eggs and a yolk, the lemon peel, the yeast then begin to knead, helping yourself with the milk and the Anicione. Mix for 10-15 minutes until you get a homogeneous mixture. Arrange the dough, giving it the shape you prefer, on a rectangular pan that you have previously greased with butter. Whip the leftover egg white then spread it with a brush on the dough and sprinkle the surface with sugar grains. Place it in the oven already heated to about 180 ° for 40 minutes, or at least until the surface of the donut becomes golden. Let it cool then serve it with good sweet wine, to "puciàrla bén".
Taken from: The Mirandolese cuisine
Author Giuseppe Morselli
CDL editions
Fried potato skins
Today nobody would ever dream of preparing this dish when you can fry potatoes at a very low cost but, when there was misery, even the peel became precious.
The recipe is very simple.
Wash the potato well and remove the peel leaving it a little thick, dry it and fry it in a lot of oil.
Cooking times are clearly shorter than those of chips.
Salt as needed.
Even now in some homes it shows up on the table, seeing is believing.
The recipe is from Mrs. Antonella Tamassia
Bu càcci frittì- Fried catfish
Wash the catfish, remove the entrails and the head.
Flour it well with very fine corn flour.
Fry in lard at high temperature.
Salt them
Since this recipe is old, lard was mainly used for frying, today it can be replaced with peanut oil.
Risòtti (Riccioni) with anchovies
Al "risòtti" are a kind of meadow chicory, a pest in the fields used for hay in spring.
Ingredients for 4 people
800 gr. of riccioni
8/10 anchovies in oil
olive oil to taste
Variant (without anchovies and oil)
4 hard-boiled eggs
500 g of ground lard
wine vinegar to taste
Salt and Pepper To Taste
Preparation
After having thoroughly cleaned, washed and dried them, the riccioni should be cut into four parts.
In a saucepan, dissolve the anchovies in the oil.
Leave to cool.
Put the riccioni on the plate, then pour the dissolved anchovies on them.
Variant
Or a little fried lard and try it with a few drops of wine vinegar.
Finally, the hard-boiled eggs are minced on the riccioni.
Some only mince the yolk.
Cotechino with green beans
Ingredients:
1 fresh cotechino of 600 g
300g of dried white beans like spain
1 clove of garlic
1 stick of celery
1 carrot
tomato paste
1/2 kg of potatoes
150 ml of milk
40g of butter
nutmeg
grated Parmesan cheese
oil, salt, pepper
Procedure for the cotechino:
Dip the cotechino in cold water and let it boil for about 2 hours. After cooking, wait 10 minutes before draining it and cutting it into slices.
Procedure for the beans:
Soak the beans in water overnight. Drain and cook in a pot full of hot water, 1 stick of celery, a carrot, a little salt. After about an hour, drain the beans and put them in a pan with oil, a clove of garlic and tomato paste. When cooked, add basil or aromatic herbs to taste
Procedure for the puree:
Wash the potatoes and cook with the skin in salted water. Peel them while still hot and put them in a pot with a potato masher. Add the butter and mix until it melts, add the hot milk, plenty of grated Parmesan cheese and nutmeg. Season with salt and serve on a serving dish with the slices of cotechino and the beans.
Zampone in royal sauce
Ingredients
1 fresh Modena zampone
120 g of grated Parmesan cheese,
1 glass of traditional balsamic vinegar of Modena
Method
Soak the zampone in cold water for at least 12 hours so that the external rind softens and does not open during cooking, then make a few holes with a needle between the tips of the paw, which allow the liquid to escape during cooking, and place it in the pot with plenty of cold water. Put the saucepan over low heat and cook for a long time, 4-6 hours.
Prepare the royal sauce:
mix well the grated Parmesan cheese and the balsamic vinegar, put the mixture in a pan and work it in a bain-marie until it becomes a smooth cream.
Remove the zampone from the cooking liquid. Garnish the slices with the royal sauce and serve immediately.
Maltagliati with beans (Maltaià coi Fasò "Lavagrugn")
Ingredients for 4/5 people
for the pastry : 2 eggs - 200 g of '00' flour
For the broth: 600 g of fresh beans or 300 g of dried beans
- carrots, celery and onion - salt - water to taste
For the sauté: garlic - parsley
- ½ glass of oil
- 1 knob of butter
- 1 tablespoon of concentrated tomato or fresh tomato
Preparation:
Prepare the pastry and roll it up, then cut it first into strips like tagliatelle and then obliquely.
Boil the beans in abundant salted water (if using dried beans, soak them in warm water the night before), adding celery, carrot and onion. One hour is enough for fresh beans, for dry ones you need to double the cooking time. Salt is added only when cooked.
Chop part of the beans and vegetables with a vegetable mill to make the broth thicker, then set aside. The proportion of mashed beans depends on taste: if you prefer a thick soup, the portion of pureed beans will be more abundant.
Separately, sauté parsley, garlic, oil, butter, concentrated or fresh tomato.
Pour the sauce into the pureed bean broth and let it boil for 15-20 minutes. Then add the whole beans and the maltagliati and cook 3-4 minutes.
It is advisable to leave the pasta still slightly al dente, because it must be left to rest at least half an hour before being served.
This dish, in fact, is excellent served warm and with a drop of raw oil and a sprinkling of grated Parmigiano-Reggiano.
