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Home Flavours Traditional Recipes Soups Consommè with Bignolini Baked with Parmesan and Truffle of the Hills

Consommè with Bignolini Baked with Parmesan and Truffle of the Hills

Consommè con bignolini al parmigiano reggiano e tartufi dei colli

 

Consommè bignolini 2 JPGIt is a typical soup of the Bolognese hills, enriched with truffle and reinvented by a famous chef from Bologna, Renato Atti. It is served in small tureens as a starter.

Difficulty: Difficult

Ingredients: for the dough: 80 g of flour, 80 g of butter, 3 eggs, 130 g of water, salt. For the filling: 100 g of grated Parmesan, a few slices of truffle, béchamel, broth. For the broth: 1 hen, celery, carrot, onion to taste, salt.

Preparation: bring the salted and buttered water to a boil, then pour all the flour at the same time and stir quickly. Allow to simmer for 5 minutes. Remove from the heat and cool, then add the eggs one by one, kneading the dough constantly and leave to rise for a while. To make the “bignolini”, work the dough into many small balls, line them up in a non-sticking baking tin and bake in a pre-heated oven at 180° for around 10 minutes. Mix the béchamel, the Parmesan, the truffle and fill the “bignolini” choux with this mixture. Place them in a tureen and ladle the scalding chicken broth over them.

Notes: Replace the truffle with Traditional Balsamic Vinegar of Modena.

 

Suggested white wine Sauvignon del Bosco Eliceo

 

Recipe sent by: Giacono Tabellini - Bologna

Last modified Sep 14, 2015

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