mercoledì 27 novembre 2024
Piacenza
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Tortelli di Zuccacut the pumpkin into small pieces and collect them in a pan, add salt, cover and cook steam ...
pulêinta e graséiis'required a rather dense polenta that is obtained by pouring the flour yellow ...
Pisarei e fasoPlace 500 g of white flour in a fountain on a broad shelf and pour the water and 200 g of bread ...
Risotto PrimogenitaPut the butter in a pan, pass the onion, carrot and celery, then add the various ...
turtei cun la cuaAfter preparing the dough with 400 g of white flour, 2 eggs, a pinch of salt and warm water ...
Zuppa di Pesci del PoPrepare the sauce in a pan with the vegetables and a little oil, after a few minutes add the tomatoes ...
Panzerotti alla PiacentinaMixed the dough, let it harden slightly in the refrigerator, then put it in a funnel of canvas or paper having an open end .....
Mezze Maniche RipieneCut a piece of about two ounces from beef stew, pass it through the mincer and the wet breadcrumbs in the sauce of stewed ...
Torta di ErbetteWash 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 ...
Pista ad GrasThe recipe is all in the name: fat (lard) pounded (beaten, chopped) .With a heavy knife, whose blade is heated continuously to prevent ...
BurtlëinaPour the flour into a bowl and stemperatela with water until a soft batter, add the beaten eggs .....
ChissulëinRoll out a thin sheet with flour, water, salt, cut into squares or diamond shapes and fry in hot lard. The chisulèn ....
anveinIt starts with the stew, proceeding to splinting of the lean, so-called "MUCC", with two / three cloves of garlic; sauté ...
a territory that borders the provinces of Cremona and Parmais the border of the province of Piacenza, traced by the river Po flowing and also defines the extremes of the regions of Emilia Romagna and Lombardy ...
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