In addition to mortadella, among the well-known delicacies of the Emilian capital are Bolognese lasagne, made from sheets of egg pasta arranged in layers and seasoned with Bolognese ragù, bechamel and parmesan; baking gives the dish a crunchy surface that envelops the soft interior. But tagliatelle alla Bolognese, prepared from sheets of egg pasta that are “rolled” with a rolling pin and cut into strips, are also a symbol of the city. In both cases it is therefore fresh pasta, the characteristics of which Montagnese tells us about: “Unlike dry pasta, prepared with two ingredients, semolina (durum wheat flour) and water, fresh pasta is generally made with wheat flour. soft wheat (from wheat) and, alternatively or together with water, the egg is added to make the dough softer, usually one egg for every 100 grams of flour. Therefore, if pasta is mainly a source of carbohydrates, a standard portion of fresh pasta also provides proteins”.
Another symbol of Bologna are tortellini, one of the most famous Italian stuffed pastas, prepared with egg pasta and with the addition of a meat-based filling (minced pork, mortadella or ham, parmesan cheese, nutmeg). The typical preparation is with meat, chicken or capon broth. “The portion indicated for tortellini is 100 grams (if fresh it is 125 grams); this dish has a high protein, fat and cholesterol content. The difference in caloric intake between the various types is certainly caused by the filling, but it still remains an egg pasta and therefore to be consumed occasionally”, suggests the researcher. “Lasagna and tagliatelle with meat sauce, as well as tortellini, are considered a single dish, which combines the nutritional characteristics of the former with those of the latter: the ideal would therefore be to combine them with a portion of vegetables to balance this type of meal, which should still be consumed occasionally.”
A typical Bolognese recipe is also friggione, based on stewed onions, tomatoes, bacon, lard, salt, a pinch of sugar and oil, the preparation of which is long and slow and leads to obtaining a cream used to accompany dishes such as polenta or meat. “This sauce has an ancient tradition typical of the Emilian countryside and of the simple table of farmers and could be consumed as a quick and healthy snack, perhaps prepared only with extra virgin olive oil, to be enjoyed both cold and hot, spread on a little of bread. Among the ingredients, in fact, we have onion, rich in inulin (fibre that nourishes the ‘good’ bacteria of the intestine) and polyphenols, including quercitin which has beneficial effects in the prevention of cardiovascular diseases, and tomatoes which contain lycopene , a carotenoid precious for our health, made more bioavailable by cooking and better absorbed by adding a fatty substance, such as extra virgin olive oil”, concludes Montagnese.
