But what good ones passatelliwhich immediately evoke theEmilia Romagna and the holed instrument through which they “pass”, taking shape and name. The recipe we suggest today to prepare them is the one that Delia Pavoni Notarifounder of La Cucina Italiana in 1929, offers among the classic soups of first issue of the magazine.
They are made with all the love they put into them azdorethe energetic housewives of Romagna, and guaranteed by the greedy (and verbose) Dr. Balanzonethe most learned mask of commedia dell’arte, which has become a symbol of Bologna.
Also discover these recipes: Passatelli from grandmother Ancella by chef Massimo Bottura, Passatelli with seafood, Passatelli soup in fish broth,Chickpea passatelli in clam and tarragon broth, Passatelli in spring soup.
The history of cat socks begins with the classic once upon a time… a “rezdora” from Modena who, in the context of a vernacular legend, was preparing polenta in a cauldron. In another pot, our rezdora (this is what Modena calls the person who holds ancient knowledge that he transmits through culture and the art of cooking) was also cooking beans on a wood stove. When it was time to bring the legumes to the table, she would stumble upon her cat crouching on the floor. In this way, the beans would have ended up in the polenta pot: the rezdora, in order not to make her family skip dinner, would have thus invented the cat socks. The cat, in fact, terrified by this tumult, would have run away and hence the name of the new recipe, which chases cats away.
Calzagatti, the poor cuisine of Modena
It may be because of this bizarre name, or because in times of almost austerity we are moving closer to simple, nutritious and economical recipes, but stockings seem to enjoy more attention lately. They bring together the two emblematic ingredients of poor cuisine: beans and polenta, which together enrich each other. The optional final frying transforms the dish into a truly delicious snack.
From a symbolic dish of the gastronomy of Modena and Reggio in the process of becoming extinct, this recipe – especially in the snack version, to meet today’s lifestyles – is returning to occupy the menus of village festivals, restaurants, blogs and mentions in television programs . Most of the stockings that you will find around involve the use of bacon or lard in the sautéed beans and lard as fat for frying, but the homemade ones can be equally delicious even in a vegan version, without meat and fried in the vegetable oil.
The dish is called in different ways, depending on the areas of the Modena province: damnbut also daddy, ciribusla or bagia. It also comes in different variations, like any traditional dish. There are those who add a little cream and parmesan to the polenta or those who, instead of corn flour, use chestnut flour.
They are consumed without cutlery, as an aperitif, paired with a good ketchup sauce and a glass of Lambrusco di Sorbara. Or served on a plate, in the company of a soft cheese, as at Luca Marchini’s Trattoria Pomposa, in Modena, where the calzagatti are placed on quenelles of ricotta.
There are some dishes that require time and care, to also honor the roots of the culture and tradition that they carry within. Like theossobuco alla Milanese, a typical dish of Lombard cuisine, which combines taste and simplicity. Usually, it is served with saffron risotto as a “side dish”, this makes you understand the commitment that goes into tackling it, both in preparing and eating it. But how to prepare it? Below we provide you with the recipe, step by step, with all the tricks for making real Milanese osso buco. You can read in ours gallerysome advice on how to make it even tastier and how to preserve it, if it ever ends up.
Ossobuco alla Milanese: the recipe
Ingredients
4 veal shanks 500 ml of meat broth 3 blonde onions 50 g of flour 3 heads of garlic 1 bunch of parsley 1 lemon (grated zest) 80 g of butter 1 glass of white wine oil, salt and pepper to taste
Method
Let’s start by quickly browning the onions in oil, then blend them with the white wine and let them simmer.
Now prepare the shanks: use scissors to score the meat on the sides of the bone to prevent it from curling during cooking. Then, dredge them in the flour.
Remove the onions and set them aside: in the same saucepan, add more oil, melt the butter, then place the shanks.
Cook them on high heat for about 5 minutes, so that the crust forms, then turn them over to the other side and do the same.
Pour in more wine, add the broth and the cooked onions, place the lid on and cook for about half an hour over low heat; at this point, turn the meat and cook for another half hour.
In the meantime, prepare the gremolata: that is, grate the zest of a lemon, then chop the washed and peeled parsley and also chop the garlic, depriving it of its soul.
Once the shanks are ready, serve them with a portion of Milanese risotto and sprinkling them with the inevitable gremolada.
Browse the gallery to learn all the secrets for making a Milanese ossobuco to perfection!
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