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Pastry Soup

Minestra imbottita

This is a winter first course, served in broth, typical of that area of Romagna encompassing Ravenna, Bagnacavallo and Alfonsine, where I was born. It is served piping hot in a pretty large tureen.

Difficulty: Medium

Ingredients: 300 g of flour, 3 eggs. For the filling: 200 g of Raviggiolo cheese, typical white creamy cheese, which is only produced in the Romagnolo Apennine (or as a substitute, a cheese similar to “robiola” or fresh mixed “ricotta” cheese can be used), 100 g of grated Parmesan, 1 whole egg, 1 pinch of salt, 1 pinch of nutmeg. The filling can be flavoured with a little grated lemon zest. Serves 6.

Preparation: for the pastry, put the flour on the pasteboard and make a well; then add the eggs in the middle of the well and mix in the flour, using a fork at first, until a smooth and firm dough is obtained. Divide it in two halves and roll out with the rolling-pin into two identical quite thin layers. For the filling, in a pot blend the “Raviggiolo” cheese, the Parmesan, the egg, the salt, a pinch of nutmeg and of grated lemon zest. Mix the ingredients well until a soft dough is obtained. Leave it to rise. I even prepare it the previous day and then store it in a container with a lid, in the fridge, until it is used. Spread the filling with a spatula or a knife’s blade on the surface of one of the two pastry layers that you have prepared. Cover with the other pastry layer and press slightly, in order to make the two surfaces stick together. Carry out this operation carefully and gently, in order to prevent the filling from coming out. Cut the dough with the serrated pastry cutter into strips 1,5 cm wide, then cut the strips again in order to obtain small squares of 1,5 cm per side. Once this operation is complete, leave the pastry to dry. Make sure that the pastry doesn’t stick. To that end, my advice is to lay it on clean and floured cloths. Previously prepare a good meat broth, where you will cook the “stuffed pasta”. When the small squares float to surface, the “minestra” will be ready. Serve piping hot, sprinkling it with grated Parmesan to taste.

Suggested white wine Pagadebit di Romagna

 

Recipe sent by: Claudia Tavalazzi - Bologna

Last modified May 04, 2011

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