Where food is life
La Germania cookers are made by the Bertazzoni family company in Emilia-Romagna, one of the great culinary regions of the world. The region is famous for its prosciutto di Parma, salami and mortadella, delicious pastas, Parmesan cheese and balsamic vinegar.
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Tomato Sauce
Ministrone
Tagliatelle
Clam Soup
Duck with Rice
Chestnut Cake |
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Tomato Sauce
Salsa di pomodoro
Ingredients
2 cloves garlic
1⁄2 onion
parsley
500 grams tomatoes
olive oil
salt & pepper
Method
Lightly fry 2 cloves of garlic in less than
1⁄2 glass of olive oil, then remove. Add
1⁄2 onion and a sprig of parsley, both finely chopped. Peel and remove the seeds of 500 grams of fresh tomatoes. Chop them, add to pan and season with salt and pepper. Leave to thicken on a low heat, stirring now and then. When the cooked, adjust seasoning then sieve the sauce.
An excellent sauce for tagliatelle (see Italian Classics 3) and for boiled meat.
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Ministrone
Ingredients
45 grams of bacon
100 grams of dried beans, soaked 8 hours
bunch of parsley, 2 sage leaves, 1 garlic clove
100 grams of green beans, some cabbage,
basil, 3 ripe tomatoes, 4 or 5 potatoes,
2 onions, 2 stalks of celery, 1 leek, 3 carrots
150 grams rice
8 tablespoons of extra virgin olive oil
grated Parmesan cheese
salt & pepper
Method
Lightly fry the bacon over a medium heat
and keep aside. Chop the parsley and onion, peel the garlic clove and put them with the sage and olive oil in a large pan. Fry gently
for a few minutes. Remove the garlic and
add the bacon.
Chop the vegetables and add them to the
pan with the beans. Let them flavour for
some minutes. Add plenty of water. Season
to taste with salt and cook half-covered over
a low heat for about two hours, stirring now and then.
Add the rice and cook for a further
18 minutes just before the rice is soft.
Adjust seasoning. Serve hot with grated Parmesan cheese and some drops of extra virgin olive oil.
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Tagliatelle
Ingredients
Allow 1 egg and 100 grams of flour
per person.
Method
Mix the egg and flour in a bowl for 2-3 minutes. Add a little water if necessary, but the dough should be quite stiff and hard to knead. Knead the dough about 20 times to form a ball shape, and leave to rest in a cool place for 1 hour.
The dough should be quite solid and the sheet you get from it thin. With a pasta maker, roll out the sheet to obtain nice long ribbons – this is the secret of well made tagliatelle.
Leave them to dry for a while, then boil
them in plenty of salted water.
The typical accompaniments are tomato sauce (see Italian Classics 1) or Bolognese sauce. Tagliatelle can also be seasoned with butter and grated Parmesan cheese, or for a more delicate dish, with butter and truffle slices.
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Clam Soup
Zuppa di vongole
Ingredients
1 kilo of clams
4 or 5 cloves of garlic
chopped parsley
1⁄2 glass of oil
200 grams fresh tomatoes
dry white wine
salt & pepper
Method
Purge the clams in fresh water for few
hours, then wash them in running water. Gently fry the garlic and a good handful of chopped parsley in 1⁄2 glass of oil. Add the tomatoes, peeled and without seeds, and finally the clams.
As soon as the shells begin to open, pour
1⁄2 glass of white dry wine over. Add little salt and a good sprinkling of pepper. Serve good and hot with toasted of fried bread croutons.
Serves 6
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Duck with rice
Risotto all’anatra
Ingredients
a wild duck weighing about 11⁄2 kilos
1 onion sliced
50 grams diced bacon
olive oil
dry white wine
salt & pepper
butter
500 grams rice
1 litre meat broth
grated Parmesan cheese
Method
Lightly fry 1⁄2 sliced onion and 50 grams of diced bacon in 1⁄2 glass of olive oil.
Add the pieces of duck and continue cooking. After a few minutes add 1 glass of dry white wine, salt and pepper. Leave to simmer for about an hour and a half.
Lightly fry 1⁄2 sliced onion in 2 or 3 table-spoons of olive oil and a knob of butter. Add the rice and stir continuously. Bring to the boil about 1 litre of meat broth and pour half of
it on the rice. Put a lid on and cook on a low flame, adding hot broth as it is absorbed by the rice. When the rice is half done, add 1 cup of the duck sauce, stir and finish cooking.
Arrange the rice on a serving dish, sprinkle over grated Parmesan cheese with more duck sauce. Arrange the pieces of the duck, and serve quite hot.
Serves 6
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Chestnut Cake
Castagnaccio
Ingredients
500 grams of chestnut flour
2 tablespoons of oil
100 grams of raisins
150 grams of pine nuts
salt
sugar
water
Method
Mix together the chestnut flour, oil, raisins, nuts, with a pinch of salt, 2 tablespoons of sugar and some warm water. Blend all the ingredients well, then roll out the dough to a thickness of 1cm.
Butter a baking-try, dust it with flour, place the dough in it and bake in a medium-hot oven for about 30 minutes.
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