Typical dishes Piacentini and Traditions

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Pisarei e faso
Pisarei e faso
Place 500 g of white flour in a fountain on a broad shelf and pour the water and 200 g of bread ...
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Risotto Primogenita
Risotto Primogenita
Put the butter in a pan, pass the onion, carrot and celery, then add the various ...
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Tortelli con la coda (turtei cun la cua)
turtei cun la cua
After preparing the dough with 400 g of white flour, 2 eggs, a pinch of salt and warm water ...
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Zuppa di Pesci del Po
Zuppa di Pesci del Po
Prepare the sauce in a pan with the vegetables and a little oil, after a few minutes add the tomatoes ...
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Panzerotti alla Piacentina
Panzerotti alla Piacentina
Mixed the dough, let it harden slightly in the refrigerator, then put it in a funnel of canvas or paper having an open end .....
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Mezze Maniche Ripiene
Mezze Maniche Ripiene
Cut a piece of about two ounces from beef stew, pass it through the mincer and the wet breadcrumbs in the sauce of stewed ...
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Torta di Erbette
Torta di Erbette
Wash and clean the herbs, mondatele from the coast, cut into strips in a broad finger, lay them on a plane and season with grated Grana ...
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Pista ad Gras
Pista ad Gras
The recipe is all in the name: fat (lard) pounded (beaten, chopped) .With a heavy knife, whose blade is heated continuously to prevent ...
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Bortellina (Burtlëina)
Burtlëina
Pour the flour into a bowl and stemperatela with water until a soft batter, add the beaten eggs .....
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Chissolino (Chissulëin)
Chissulëin
Roll out a thin sheet with flour, water, salt, cut into squares or diamond shapes and fry in hot lard. The chisulèn ....
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anolini
anvein
It starts with the stew, proceeding to splinting of the lean, so-called "MUCC", with two / three cloves of garlic; sauté ...
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