The Recipe: Italian Bolognese Dinner

Spring salad with artichokes and Parmesan Photo: Stefan Edetoft

Spring salad with artichokes and parmesan

4 servings

Antipasti is a great start to an Italian dinner. The content varies according to the ingredients in the season. I have always loved artichokes and here I chose to cut the bottom into thin slices and toast them in good olive oil. Simple and very tasty.

2 artichokes, about 600g

1 lemon

olive oil

2-3 tablespoons fine balsamic vinegar

2 tablespoons extra virgin olive oil

Flake salt and freshly ground black pepper

50 gm parmesan cheese, softened

To apply:

Light freshly baked sourdough bread

Start by squeezing half a lemon into a bowl of cold water. Cut the hard leaves of the artichoke down to the pulp with the softer leaves. Cut a few centimeters from the leaves and also cut off a piece of the stem. Peel the bottom and stem with a sharp knife or potato peeler. Rub with lemon. Remove the lint between the leaves and the base of the artichoke with a sharp paring knife. Make sure to remove everything and immediately put the artichokes into the bowl of lemon water. Repeat the same step with the other artichoke. Cut the artichokes into thin slices.

Heat a frying pan with a few tablespoons of olive oil and grill the fillets for a few minutes until they get a nice color and start to soften, the chewing resistance should still remain so don’t fry for too long. Put on a plate. Pour over vinegar and olive oil and season with a pinch of salt and pepper. Top with striped Parmesan cheese and top with good bread.

Raju with tagliatelle.  Photo: Stefan Edetoft

Raju with tagliatelle. Photo: Stefan Edetoft

Raju with tagliatelle

4 servings

The classic mince sauce is a hallmark of the Emilia-Romagna region. Band pasta and drifts of grated Parmesan are also included. I make my own variant with equal parts beef and pork and add it a bit with the tomatoes to give it a nice light flavour.

Ragot:

1 yellow onion

2 garlic cloves

1 carrot

1 celery stalk

2 tablespoons butter

2 tablespoons olive oil

250gm minced beef

250 gm minced pork

100 gm pancetta

2 tablespoons tomato puree

1 deciliter of tomato

1 deciliter of dry white wine

1 tablespoon veal broth

1 deciliter of water

1 teaspoon rosemary

Salt and freshly ground black pepper

To apply:

300 grams tagliatelle

50gm grated parmesan cheese

Peel the onions, garlic and carrots and chop finely. Cut the celery into thin slices and chop finely.

Heat the butter and oil in a large saucepan and fry the vegetable mixture for ten minutes until softened and lightly colored, stirring occasionally. Finely chop the pancetta and add it with the ground beef and minced pork. Fry with vegetables until meat is tender. Finely chop the minced meat while frying with a wooden spoon. Add the mashed tomatoes and saute for a few minutes, stirring. Pour over tomatoes and wine, bring to a boil and add veal broth and spices. Simmer, under the lid, over low heat for about an hour, until the thick and juicy meat is tender. Add a little water if the pot seems dry.

Boil the pasta in salted water according to the directions on the package. Add the pasta with the sauce along with a few tablespoons of the pasta water. Mix and serve with freshly grated Parmesan.

Rice cake.  Photo: Stefan Edetoft

Rice cake. Photo: Stefan Edetoft

rice cake

6-8 servings

This is a fluffy cake or rather a pudding, which is made of risotto rice and scrambled eggs that are separated first. I season with cinnamon, vanilla, and grated lemon peel. You can also add a few tablespoons of citrus liqueur to the mixture before baking the cake.

Butter in the mold

1 tablespoon raw sugar

Kakan:

50 grams butter

1 vanilla bean

1 cinnamon stick

1 lemon

3 1/2 Del Restaurants

1 pinch flake salt

1 1/2 deciliters of raw sugar

1 liter milk 3%

4 eggs

appetizers:

icing sugar

200 grams mascarpone

1 teaspoon finely grated lemon peel

Use a mold with a removable rim that is approximately 24 cm in diameter. Grease the mold and sprinkle with sugar.

Melt the butter in a saucepan. Divide the vanilla bean in half and scrape out the seeds, also add the vanilla bean and cinnamon stick and grate a teaspoon of lemon peel. Pour the rice and let it shine. Stir from time to time and add salt, ½ cup raw sugar and all the milk. Simmer the rice mixture over low heat for about 25 minutes until the rice is tender, stirring occasionally. Put the pot aside.

Set the oven to 175 degrees. Separate the eggs and beat the whites until it becomes a stiff foam. Whisk the egg yolks, sugar, and a few tablespoons of liqueur (optional) in another bowl until white and fluffy. Combine the rice mixture with the egg yolk mixture and finally stir in the egg whites. Pour the mixture into the mold and bake in the middle of the oven for 30-35 minutes until nice golden brown.

Let the cake cool in the mold. We cut into pieces and powder over powdered sugar. Serve with whipped mascarpone and topped with a little grated lemon peel. Enjoy a cup of espresso coffee.

A restaurant with a real charm and passion for food

“Whenever I travel, I always try to find established restaurants in the area. In Drogheria della Rosa, which has been around for about 30 years, I have eaten the tastiest ragón. The restaurant is popular in artist circles and has a great selection of wines which restaurateur Emmanuel Adoni told about in his own way. Sincere with great gestures.”

Drogeria della Rosa, via Cartoleria 10

The food market that has it all

Nestled among a few narrow alleys in the heart of Bologna is a small food market with a large selection of options. Here you can buy charcuterie, cheese, vegetables and, of course, pasta. Most of what is considered a sign of the region and is manufactured in the region can be found here. As a huge choice of Parmigiano-Reggiano with different storage times, the famous balsamic vinegar of Modena, mortadella and air-dried ham. “

via Pescherie Vecchie

Judusty Gelaton

If, like me, you’re weak for Italian ice cream, and gelato, you’ll find one of the best spots in Cremeria Santo Stefano. I also tried the little ice cream shop Cremeria La Vecchia Stalla which is right next to the charming Piazza San Stefano. Here the flavors follow the season, I tried the soft and creamy pistachio ice cream. Walk to the plaza and enjoy the ice cream and the changing life of the people.”

Cremeria La Vecchia Stalla, Via Santo Stefano 14 A

Check out more recipes by Maria Zihamo:

Read also: Recipe: Exciting flavors to add to the grill

Read also: The Recipe: Coffee with Dream Roll Cake, Banana Cake and Pancake Cake

Read also: The Recipe: Three Hot and Spicy Asian Dishes

Get tips on wine and beer, recipes for the weekend and the best of restaurant life in Gothenburg. Newsletter for you who are you 25 years or older.

To sign up for the newsletter, you need a free digital account and it gives you many advantages. Follow the instructions and sign up for our newsletter here.

Want to learn more about how GP works with good journalism? Read our Code of Ethics here.

Leave a Comment