Lesson 3 – Lent in Emilia-Romagna: Quaresima in Emilia-Romagna

Lent in Emilia-RomagnaThank you to everyone that helped make the March 2009 “The Supper of Lamb” such a fun event. This month’s event focused on Emilia-Romagna and all the wonderful things that come from that region of Italy. We sampled Prosciutto di Parma, Aceto Balsamico (Balsamic vinegar) and Parmigiano-Reggiano cheese.

We started with a variety of antipasti: a Mortadella mousse, cured meats (Prosciutto di Parma and Bresola), cubed Mortadella and baby onions marinated in Balsamic vinegar. We made two types of home made pasta and everyone was up to their eyeballs in flour. Capelletti (Little Hats) and Strozzapreti (Priest Chokers). We also sampled some homemade Ragù Bolognese.

For a main course we had Veal Scallopine with Basil and Balsamic vinegar and Peas with Prosciutto di Parma. We finished with a very simple dessert of fresh strawberries with Balsamic vinegar and sugar with a drop of whipped cream.

The members of All Saints’ Beverly Hills really know how to cook!! We look forward to the next event in April.

This month’s menu was as follows. (Click on the link to go to recipe if available):

Antipasti
Antipasti di Salumi
Platter of Cured Meats

Spuma di Mortadella
Mortadella Mousse

Cipolline sott’Aceto
Marinated Baby Onions

Zuppa
Cappelletti
Little Hats

Primo
Strozzapreti con Ragù Bolognese
“Priest Chokers” with Ragù Bolognese

Secondo
Scaloppine di Vitello a Basilico e Aceto Balsamico
Basil and Balsamic Veal Scallops

Piselli con Prosciutto di Parma
Sweet Peas with Ham

Dolce
Fragole con Aceto Balsamico
Strawberries with Balsamic Vinegar

The full text of the class along with the recipes can be found here –> Lent in Emilia-Romagna

Photos from the event can be found at Picasa

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