Recipe book
The kitchen,
in order.
Emilian recipes, written down the way I actually make them, with real times and quantities. I treat ragù a bit like an engineering problem, so the steps that make a difference are spelled out.
5 of 5 recipes · Bologna, Italy
Course
Difficulty
Cost
Total time
- First courseTagliatelle al RagùThe dish Bologna is known for. A beef and pancetta ragù cooked slowly, finished with milk and tossed with fresh egg tagliatelle. €€Total 3hMedium
- First courseTortellini in BrodoA Christmas dish. Small tortellini folded by hand, filled with pork, prosciutto, mortadella and Parmigiano, and served in clear capon broth. €€€Total 4hHard
- First courseLasagne alla BologneseGreen spinach pasta layered with ragù, besciamella and Parmigiano, baked until the edges crisp. €€Total 1h 30m (+ ragù)Medium
- Main courseCotoletta alla PetronianaBologna's version of the cutlet. Breaded veal topped with prosciutto and Parmigiano, finished in a little broth with the lid on. €€Total 40mEasy
- DessertZuppa IngleseEmilia's take on trifle. Sponge soaked in scarlet Alchermes, layered with vanilla and chocolate custard. €Total 1h (+ chilling)Easy
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