EMILIA ROMAGNA MARE FEAST for 2 - STEP BY STEP INSTRUCTIONS

If Italy has a culinary heartland, that place is Emilia-Romagna – so many of the country’s finest products are made there, and so many of its finest dishes originate there. Here we celebrate them: fresh egg ravioli filled with ricotta and dressed with creamy sage and butter; brodetto, a traditional sea-tasting dish of Italian cucina di mare where many varieties of fish, herbs and tomato all lovingly marry together, and Torta Barozzi, an iconic cake from Vignola, equidistant between Modena and Bologna. 

 

Tigelle with Caviar & Burrata

Ricotta Ravioli with Sage & Butter

Brodetto with Crusty Sourdough

Torta Barozzi

   

Ricotta ravioli with sage and butter

Growing up, they were a sacred meal, savoured on Sundays. The thought alone awakens my taste buds, with sweet memories of the classic pockets of pasta perfection of my childhood. These ravioli, although simple, evoke a level excitement that has remained consistent into my adult life, amplified by the countless traditional regional fillings. They say it's what's on the inside that counts, but when it comes to ravioli, the drama is elevated in the way that they are dressed: a simple sage and butter sauce is both an Italian staple and a familiar preparation that I find myself craving on a regular basis. 

 

Your pack serves two and contains:

  • Hand-made ravioli stuffed with ricotta
  • Butter
  • Sage
  • A little grated parmesan

Directions:

  • Bring a large pan of well salted (10g/lt) water to the boil
  • Add the ravioli, then turn down the heat to a simmer and cook for 2-3 minutes, until just cooked
  • Meanwhile, heat the butter and sage with a splash of pasta water, and boil fast to emulsify
  • When the ravioli is ready, add to the sauce and toss together, then scatter over some parmesan

 

Tigelle with caviar and burrata

At Bocca di Lupo we serve a Bolognese specialty called crescentine – heavenly pieces of soft dough deep fried in lard – an ethereal savoury donut. Tigelle is its close cousin – the same dough, gently pan-fried in a touch of the same – just as wonderful, and a little lighter on the stomach. It is the ideal partner for caviar – soft, pillowy dough & rich, mildly acidic cheese marrying wonderfully with the saline pop of sturgeon eggs. 

Your pack serves two and contains:

  • Tigelle dough, and a chunk of lard in which to cook it
  • A burrata
  • A 50g tin of oscietra caviar

Directions:

  • Dust your work surface with a little flour, and roll out the dough just under a centimetre thick
  • Cut into large disks (any trimmed dough can be happily re-rolled) – 8cm or so in diameter, or cut into your desired shape with a knife
  • you can cook these straight away but they’re even better if you can proof them, covered, for an hour first
  • Heat a heavy based frying pan over a medium heat, and add the lard
  • Let it melt, then add the tigelle (cook one after the other if need be)
  • Lower the heat to medium-low, and cook gently for about 6 minutes, turning over halfway through
  • Serve on cool plates with the burrata and caviar

 

Brodetto with crusty sourdough

Every region overlooking the sea in Italy has its own version of a fish soup which often varies from province to province and even from municipality to municipality - Brodetto is a dish that comes from the Italian traditional cucina di mare – made by sailors with the less valuable or leftover fish that got caught in their nets. It has become a sought- after delicacy combining the flavours of many varieties of fish that lovingly marry herbs and tomato. 

Your pack serves two as a starter and contains:

  • Bisque
  • Red mullet, hake, prawns, clams & mussels
  • Crusty sourdough

Directions:

  • Pre-heat oven to 180
  • Bring stock provided to a soft boil
  • Place the fish and prawns in stock for 3 mins
  • Sprinkle a little bit of water on the bread and place in the oven for 3 mins or until slightly crisp
  • Place mussels and clams into the stock and cook for 3-4 mins or until all shells have opened.

 

Torta Barozzi (chocolate & almond cake)

If you take a drive out of Bologna and head west, after a little while – half an hour or so or less if you drive like an Italian - you’ll reach Vignola, a small town on the banks on the Panaro river. In the centre of town, at a crossroads where one of Italy’s numerous Via Giuseppe Garibaldi’s meets a Via Jacobo Barozzi, there sits a typically grand Emilian pasticceria – this one called Gollini. There, in 1886, Eugenio Gollini invented a wonderfully dense and rich cake, moist with ground nuts and aromatic with coffee and rum. It found a name in the statesman honoured by the street outside, and the rest, as they say, is history. Pasticceria Gollini have remained fierce custodians of the original recipe, but we’ve worked on one ourselves, and we’re rather proud of it.  

Your pack serves two as a starter and contains:

  • 2 fat wedges of torta barozzi

Directions:

  • Remove from the fridge before you start cooking your starter & main course
  • Pop onto plates
  • If desired, dust with a little icing sugar. Or not
  • Enjoy!

 

INGREDIENTS & ALLERGENS 

RICOTTA RAVIOLI

Ingredients (allergens) butter(dairy), sage, parmesan (cows milk, rennet)

TIGELLE WITH CAVIAR AND BURRATA

Ingredients (allergens):  Tigelle ( ‘00’ Flour, olive oil, yeast, milk, salt) ; Burrata (Pasteurised Cow’s Milk, Cream UHT 48%, Salt, Microbial Rennet, Lactic Cultures, Acidity  Regulator: Lactic Acid); Caviar (Russian Oscietra sturgeon roe, E285)

BRODETTO

Onion, fennel, celery, parsley, garlic, thyme, Extra virgin olive oil, Fennel seeds, coriander seeds, Fish Bones, red mullet, Red Prawns, Mussels, clams, plaice

TORTA BAROZZI

Ingredients (allergens):  Almonds (nuts), bitter almonds (nuts), chocolate (dairy), eggs (dairy), caster sugar, vanilla extract, espresso, butter (dairy), cocoa, rum