The restaurant that revolutionized tradition to save its soul and "make Bologna Greta again"
over has revolutionized the gastronomic panorama of Bologna, introducing the concept of contemporary trattoria in the city of untouchable tradition: respecting the past, developing it with innovative culinary techniques, safeguarding its soul. "Make Bologna great again is the slogan of Daniele Bendanti and Lorenzo Costa, which summarizes their intention to bring tradition back to Bologna, in all its grandeur, but with the interpretation of contemporary cuisine. A grandmothers 2.0 kitchen, where small technical devices and a careful selection of raw materials can make the great classics lighter, fresh and appreciable by the current public. A cuisine of memories, raw materials from the province of Bologna and Modena, a lot of research behind each recipe to try to achieve perfection.
"There is a continuous and daily research on how to perfect the detail – says chef Daniele Bendanti – from the thickness of the pasta of the tagliatella, to the cooking time of the tortellino, up to the strength with which the raw ham and mortadella" come out " palate with respect to the tortellini stuffing itself ”. Another example? the balance of the beyond 20 ingredients that make up the base of Pancotto al Ragù, another signature dish of Oltre «Because we Bolognese, ragù flows in the veins!, explains Daniele Bendanti, born in 1981, Bolognese doc. Pancotto al Ragù is a signature dish from Oltre, always present on the paper, which combines a recovery recipe born in the Tuscan-Emilian Apennines: the bread soup, called pancotto, which changes its consistency, going from soup to flan, combined with originality to the ragù par excellence, the Bolognese one.
Bolognese sauce by Oltre
Ingredients for 4 people
Make a stir-fry and brown the chopped vegetables, then add the knife cut bacon and finally the beef, brown well. Add the white wine, and let it evaporate, add the tomato puree and a spoonful of double tomato paste, salt to taste, and simmer (or rather «pipare, a Bolognese term of light fire used for ragù), for 4 hours.
Ingredients for 4 people
1 kg of old and hard white bread
juniper, cinnamon and bay leaf
40 g of largo di cinta senese
50 g of carrot
50 g of celery
50 g onion
extra virgin olive oil
4 whole eggs
50 g of Parmesan
80 g of fresh cream
Break up the bread and soak it in the milk overnight, together with juniper, cinnamon and bay leaf. The next morning squeeze the bread from the milk and let it dry, meanwhile fry the lard with celery onion and carrot in a drizzle of oil. Add the bread, and the milk used for the marinade of the previous night, also add a spoonful of tomato paste, finish cooking and let the bread thicken so as to create a sort of soup, the pancotto. Remove from the heat to cool, and whisk the mixture. Add the eggs, Parmesan, cream and whisk everything in a mixer. Pour the mixture into the buttered molds, and bake in a ventilated oven at 185 ° C for 20 minutes.
The ragout of Oltre enclosed in glass jars
Bolognese sauce is a bit like tortellini filling: a strictly personal recipe, which varies from house to house, in an infinite number of nuances of taste and consistency. Daniele Bendanti is not jealous of his recipe and is happy to share it with as many people as possible, so much so that he has decided to serve it not only in his restaurant, but also in a new way, that of Bonverre glass vases. For more than a year, Oltre alla Bolognese has been one of the authentic recipes available in the hermetic purity of a glass jar, which guarantees a minimum expiry of two years without any addition of preservatives
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