Explore the rich culinary traditions of Italy's Emilia-Romagna region with these authentic recipes, from slow-cooked lamb cutlets to vibrant vegetable lasagne and fresh seafood dishes.
Braised Lamb Cutlets with Onions, Herbs & Olives
This dish, inspired by a stay in Ravenna, showcases the art of cooking lamb low and slow. The cutlets can also be finished in a medium-hot oven and taste excellent reheated. Serves 4.
- 8–12 lamb cutlets or chops
- 100ml olive oil
- 1kg onions, thinly sliced
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh oregano
- 4 anchovy fillets in oil, drained, rinsed, and chopped
- 15 stoned black olives
- Sea salt and freshly ground black pepper
Season the lamb cutlets with salt and pepper. Heat half the oil in a large frying pan until very hot, then brown the cutlets on both sides. Remove to a plate. Heat the remaining oil in the same pan and add the onions. Cook gently for 15 minutes until soft but not browned. Stir in herbs, anchovies, and olives; season. Return cutlets to the pan on top of onions, cover, and cook over very low heat for 20 minutes. Scatter with rosemary sprigs before serving.
Open Lasagne with Vegetables & Oregano Dressing
A family favourite that layers roasted vegetables, mozzarella, and fresh pasta with a fragrant herb dressing. Serves 4.
- 2 red peppers, deseeded and cut into thick strips
- 2 small aubergines, halved and thickly sliced
- 600g butternut squash or firm pumpkin, peeled, deseeded, and cut into wedges
- 200g baby plum tomatoes
- 100ml extra virgin olive oil
- 6 fresh bay leaves
- 1½ tsp fennel seeds, toasted and crushed
- 1 garlic clove, crushed
- Pinch of dried chilli flakes
- Small handful fresh oregano, roughly chopped
- 2 tsp best-quality red wine vinegar
- Large handful green olives, stoned
- 12 fresh lasagne sheets
- 200g mozzarella, drained and sliced
- Sea salt and freshly ground black pepper
- Handful fresh basil leaves, to garnish
Preheat oven to 200C/180C fan/gas 6. Divide vegetables between two baking sheets, drizzle with 2 tbsp olive oil each, add bay leaves, season, and roast for 35 minutes until soft and sweet. Combine remaining olive oil with fennel, garlic, chilli, oregano, vinegar, and olives to make dressing. Cook lasagne sheets in salted boiling water for 2 minutes each; drain on a tea towel. Layer vegetables, mozzarella, dressing, and pasta on plates, draping artfully. Garnish with basil.
Crescentine
These crispy-on-the-outside, fluffy-on-the-inside breads are a Bologna classic. Serve as an appetizer or with a main dish. Makes 6.
- 200g Italian 00 flour or strong white bread flour
- Pinch of salt
- Pinch of bicarbonate of soda
- 100ml milk (or plant-based milk)
- 125ml neutral oil (e.g., sunflower or vegetable), for frying
- For toppings: 4 slices mortadella or Parma ham, 1–2 balls mozzarella, fresh basil, wild rocket, salt, pepper, extra virgin olive oil
Mix flour, salt, and bicarbonate. Make a well, add milk gradually, mixing with a fork to form a damp dough. Knead on floured surface for 5 minutes until smooth. Divide into 6 pieces, roll each into a thin 18cm round. Heat oil in a heavy pan and fry each round until crisp and golden. Drain on paper towels. Top with mortadella or ham, mozzarella, basil, rocket, season, and drizzle with olive oil.
Grilled Sardines with Fresh Tomato Salad
A perfect treatment for oily fish, inspired by the fishing town of Cattolica. Serves 4.
- 1kg firm ripe tomatoes
- 1 tbsp red wine vinegar
- Handful fresh flat-leaf parsley, roughly chopped
- Bunch fresh basil, roughly torn
- 1 tbsp mild extra virgin olive oil
- 8 fat sardines, gutted and scaled
- Zest and juice of 1 unwaxed lemon
- Sea salt and freshly ground black pepper
- Lemon wedges, to serve
Plunge tomatoes into boiling water for 30 seconds, then peel, seed, and slice. Place in a bowl, salt well, add vinegar and pepper, then parsley, basil, and olive oil. Set aside. Arrange sardines in a single layer in an ovenproof dish; add lemon zest and juice. Grill on high until eyes turn white and skin blisters. Serve with tomato salad and lemon wedges.
Peach & Strawberry Tart
A beautiful combination of textures and flavours, perfect when peaches are in season. Serves 6–8.
- 4 ripe peaches, stoned and sliced
- 300g firm strawberries, hulled and halved
- 2 tbsp apricot jam
- For pastry: 250g Italian 00 flour, 75g icing sugar, 125g chilled unsalted butter, 1 large egg, pinch salt, few drops vanilla extract, grated zest of 1 lemon
Place all pastry ingredients in a food processor and pulse. Knead into a smooth dough, flatten, wrap, and refrigerate for 30 minutes. Preheat oven to 180C/160C fan/gas 4. Grease and flour a 23cm springform tin. Combine peaches and strawberries. Roll pastry into a 30cm round and line the tin, allowing excess to overhang. Add fruit, fold overhanging pastry over the fruit to form a border. Bake for 35–40 minutes until golden. Cool on a wire rack. Heat apricot jam and brush over fruit to glaze. Dust with icing sugar if desired.
Roast Chicken with Broad Beans & Lemon
An easy summer lunch pairing chicken with broad beans and fresh herbs. Serves 4.
- 375g fresh shelled broad beans
- 2 tbsp olive oil
- 1.5 kg chicken pieces (thighs or legs), bone in, skin on
- 3 onions, roughly chopped
- Handful fresh thyme sprigs
- Zest and juice of 2 unwaxed lemons
- 3 garlic cloves, thinly sliced
- 350ml chicken stock
- Handful fresh mint leaves
- 2 tbsp capers, drained and rinsed
- Sea salt and freshly ground black pepper
Preheat oven to 200C/180C fan/gas 6. Boil broad beans for 2 minutes, drain, refresh, and peel. Heat oil in an ovenproof casserole and brown chicken pieces in batches. Remove chicken. Add onions, thyme, and lemon zest; cook for 2 minutes. Return chicken with garlic and stock. Bring to boil, season, and transfer to oven. Cook uncovered for 40 minutes. Stir in broad beans, lemon juice, mint, and capers. Season to taste and serve immediately.
Pan-Fried Courgettes
A simple side dish highlighting young courgettes, inspired by Bologna's Mercato delle Erbe. Serves 4–6.
- 2 tbsp olive oil
- 350g young courgettes, washed and cut into 2.5cm rounds
- 3 garlic cloves, thinly sliced
- 200g ripe cherry tomatoes, halved horizontally
- Handful fresh parsley leaves
- Handful fresh basil leaves
- 1 tbsp best-quality extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Heat olive oil in a frying pan over medium heat. Add courgettes and garlic; season. Cook until beginning to brown, then add tomatoes and stir. Cook for 7–9 minutes until courgettes are lightly golden. Scatter with parsley and basil, drizzle with extra virgin olive oil, and serve.
Mullet Stew
A simple preparation for red mullet, a fish abundant along the Adriatic coast. Serves 2.
- 2 whole red mullet (about 250g each), gutted and cleaned
- 50g Italian 00 flour
- 3 tbsp olive oil
- 4 ripe tomatoes, peeled and diced
- 2 salted anchovy fillets, minced
- Generous sprig fresh rosemary
- Sea salt and freshly ground black pepper
- Crusty bread, to serve
Pat mullet dry and dust with flour. Heat oil in a large frying pan over high heat, then reduce to medium. Cook mullet on both sides until golden. Add tomatoes, anchovies, rosemary, and black pepper. Add a couple spoonfuls of water to prevent drying. Cover and cook over medium heat for 20 minutes until eyes are white. Serve with tomato sauce and crusty bread.
