A taste of Emilia-Romagna

Bologna Italy at dusk

Emilia-Romagna region lies between the Apennine mountains and the Adriatic beaches’ blue waters. Flavors of Bologna, Parma, and Modena have deep historical roots that transcend centuries. Bologna, the capital of Emilia-Romagna introduced the world to hearty Bolognese sauce. Prosciutto di Parma, the sweet and salty cured ham and Parmigiano Reggiano, the iconic “King of Cheese”. Modena is the birthplace of the worldwide famous, intensely sweet and tangy balsamic vinegar.

Plate of Tagliatelle Bolognese

Tagliatelle alla Bolognese

Bolognese is a type of ragù, or meat-based sauce originating in Bologna. This ragù is traditionally eaten with tagliatelle pasta whose long, flat ribbons are specifically designed for this sauce. Twist the tagliatelle into rose-shaped nests on the plate.

 

Prep Time: 10 minutes 
Total Time: 1 hour 30 minutes
Servings: 4

 

Ingredients

1 pound ground chuck

3 ounces pancetta, chopped

1 medium onion, diced

2 stalks celery, diced

2 carrots, diced

3 garlic cloves, minced

1 cup red wine

1 (28-ounce) can Cento Imported crushed tomatoes

1/3 cup Cento tomato paste

1 bay leaf

2 Tablespoons Colavita Extra Virgin Olive Oil

1/4 cup grated ShopRite Trading Company Parmigiano Reggiano

1 pound tagliatelle pasta

Salt and pepper to tast

Directions

  1. Chop carrots, celery, onions, garlic and pancetta.

  2. Add garlic and bay leaf in a large stock pot over medium heat with olive oil. Cook until fragrant and then add chopped vegetable to pot and cook for additional 5 to 8 minutes.

  3. Add the ground beef and cook until meat is no longer pink, approximately 8 to 10 minutes. Add red wine in the simmering stage and let the wine reduce. Add diced tomatoes, tomato paste. Season with salt and pepper.

  4. Bring the sauce to a boil, then reduce the heat to simmer. Allow the sauce to simmer for at least 1 to 2 hours.

  5. 10 to 15 minutes before the sauce is ready, cook the tagliatelle pasta. Boil water in a large pot and cook pasta to desired doneness.

Nutrition Information (1 serving): Calories 887, Total Fat 36 grams, Saturated Fat 13 grams, Cholesterol 85 milligrams, Sodium 890 milligrams, Carbohydrates 96 grams, Sugar 14 grams, Fiber 6.5 grams, Protein 43 grams
Prosciutto Wrapped Asparagus on marble cutting board

Prosciutto Wrapped Asparagus

Elevate your appetizers with a classic prosciutto-wrapped asparagus. Sweet and salty prosciutto paired with buttery and slightly bitter asparagus creates a simple and sophisticated appetizer or side. 

Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6

 

Ingredients

1 bunch asparagus

1/4 pound Prosciutto di Parma (15 slices, cut in half)

ShopRite Trading Company Parmigiano Reggiano, grated

1 Tablespoon Filippo Berio Olive Oil

Lemon zest

Lemon juice from one slice of lemon

Salt and pepper to taste

Directions

  1. Preheat oven to 425 degrees F. Trim tough ends of asparagus and place on a large baking sheet. Drizzle olive oil onto asparagus and coat. Sprinkle salt, pepper and lemon zest.

  2. Cut prosciutto slices into long strips. Wrap the strips of prosciutto around each individual spear of asparagus. Arrange asparagus in a one-layer row on the baking sheet.

  3. Roast asparagus in oven for approximately 10 minutes until asparagus are fork tender and prosciutto starts to crisp.

  4. Squeeze lemon juice on cooked asparagus. Serve warm.

Nutrition Information (1 serving): Calories 198, Total Fat 13.5 grams, Saturated Fat 4.5 grams, Cholesterol 40 milligrams, Sodium 1,420 milligrams, Carbohydrates 7 grams, Sugar 2 grams, Fiber 2.5 grams, Protein 13.5 grams

 

Bowl of Arugula and Strawberry Salad

Arugula and Strawberry Salad

Succulent strawberries are a bright contrast to bitter arugula and salty Parmigiano-Reggiano. Balsamic vinegar drizzle will dazzle your palate.

 

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2

 

Ingredients

2 cups fresh arugula

1 cup fresh strawberries, sliced

ShopRite Trading Company Parmigiano-Reggiano, shaved

Slivered almonds or walnuts (optional)

1/2 cup ShopRite Trading Company marinated artichoke hearts (optional)

Dressing 

1/4 cup Colavita Extra Virgin Olive Oil

1/4 cup Filippo Berio
Balsamic Vinegar of Moden

Salt and pepper to taste

Directions

  1. Rinse and prepare vegetables. Arrange arugula onto salad plates. Garnish with fresh strawberry slices, shaved Parmigiano-Reggiano and optional ingredients.

  2. Drizzle olive oil and balsamic vinegar over salads right before serving. Season with salt and pepper to taste.

Nutrition Information (1 serving): Calories 108, Total Fat 8 grams, Saturated Fat 1.5 grams, Cholesterol 2 milligrams, Sodium 62 milligrams, Carbohydrates 8 grams, Sugar 4.5 grams, Fiber 2 grams, Protein 2.5 grams
Amaretto Chocolate Truffles on baking rack

Amaretto Chocolate Truffles

Not to be confused with amaretti, the sweet almond cookies originating in Piedmont, these Amaretto Chocolate Truffles are a Valentine’s dessert delight. Amaretto, the almond-flavored liqueur offers a fruity note to rich chocolate truffle.

 

Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hours 30 minutes
Servings: 18 truffles

 

Ingredients

3/4 cup dark chocolate chips

1/3 cup heavy whipping cream

1 1/2 Tablespoons amaretto liqueur

1/4 cup cocoa powder

Directions

  1. Heat heavy cream in a small pot, stirring frequently, until it starts to simmer.

  2. Place chocolate chips in a bowl that can withstand hot liquids. Pour heated heavy cream onto chocolate chips. Mix well and add amaretto liqueur. Once fully mixed, add bowl with truffle mixture to refrigerator and allow to cool for at least one hour.

  3. Place cocoa powder on a large plate to use for dusting.

  4. Remove bowl from refrigerator and scoop into even balls, then roll in cocoa powder to coat truffles. Place finished truffles onto a small platter. Keep refrigerated until serving.

Nutrition Information (1 truffle): Calories 68, Total Fat 5 grams, Saturated Fat 3 grams, Cholesterol 6 milligrams, Sodium 2 milligrams, Carbohydrates 6 grams, Sugar 5 grams, Fiber <1 gram, Protein <1 gram

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