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Recipes Ravenna, traditional cooking Ravenna, traditional specialities lidos of Ravenna
Recipes Ravenna are based on traditional specialities from
Romagna; apart from the famous piadina, which always accompanies local dishes,
this region is also renowned for homemade pasta. This is the reason why many
recipes of the traditional cooking from Ravenna
are based on tagliatelle, pappardelle, cappelletti and tortelli. Tortelli are
especially loved here: they are generally large-sized and filled with ricotta
and spinach. Another speciality based on homemade pasta are cappelletti: the
housewives of Ravenna originally prepared them filling them with either soft or
mature cheese; only subsequently meat was added the filling, thus becoming an
essential element in the recipes Ravenna
and the nearby provinces.
The traditional specialities lidos of Ravenna
are also deeply affected by the nearby pinewood forest of San Vitale and the sea, which provide inspirations to
cook dishes based on mushrooms or fish. Whereas the underbrush cherishes
boletes and both white and black truffles, shellfish are used to cook tasty fishcakes
and fish broths. The most common fishes in the area are eels, grey mullets,
basses, soles and sea basses, while the most widespread molluscs are mussels
and clams; apart from fish, the traditional
specialities lidos of Ravenna are also based on birds and amphibians, such
as grilled coots, rice based on mallards and frog soups.
The recipes Ravenna we suggested are the
most important ones in the traditional
cooking from Ravenna, characterized by the great expertise of fishermen
working at the harbour of Ravenna, a tradition which still affects everyday
life and the typical specialities lidos
of Ravenna.
Frog Soup
Ingredients
for 4 people:
- 24 frogs,
- 150 cl of
broth,
- 2 pelled tomatoes,
- 4
slices of bread,
- 1 carrot,
- 1
clove of garlic,
- 1 onion,
- 1
spoon chopped parsley,
- 1
selery,
- 3 spoons olive
oil,
- salt and
pepper.
Method:
Remove the
frog's legs and set aside. Heat the 3 spoons of oil in a pan, add the
carrot,
onion, chopped celery and garlic and cook over low heat until lightly
browned.
Add the frogs and mix well. Add the broth, peeled tomatoes, salt and
pepper and
simmer until the frogs are almost disintegrated. Transfer to a food
processor,
process to a puree and return the puree to the pan. Add the frog's legs
and
cook for a further 15 minutes. Sprinkle with parsley and serve with
toast.
Marinated Eel
Ingredients
for 4 people:
- 1 eel weighing at least eight hectograms,
- flour,
- winegar,
- salt,
- oil,
- onion,
- three
stalks of celery,
- some leaves of sage and
laurel,
- 1
carrot.
Method:
Cut eel
into bite-sized chunks and pour vinegar over it to marinate for an hour
and let
it lose part of its fat. Roll eel in flour and drop it into boiling
oil; after
browning, drain on a plate and season with salt. Heat 2 or 3 spoons oil
in
another pan, add carrot, celery, laurel and onion and cook over low
heat until
lightly browned. Add vinegar and sage and mix well. Add eel. Let it
season for
a day and serve with lemon slices.
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