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Bolognese
Posted on 1/30/16 at 5:50 pm
Posted on 1/30/16 at 5:50 pm
Who loves a good bolognese. Not that southern Italian red full of tomatoes stuff but a good northern Italian bolognese. Simple. Holy trinity, olive oil (duh), pork, veal, garlic, salt, a few peeled tomatoes and Chianti.
This post was edited on 1/30/16 at 5:55 pm
3
Posted on 1/30/16 at 6:11 pm to VABuckeye
Looks good, but I like red bolognese with tomatoes and I'm from the north.
Posted on 1/30/16 at 6:43 pm to VABuckeye
I made a bolognese this past Sunday. Simple perfection.
Posted on 1/30/16 at 7:40 pm to RedMustang
quote:
Looks good, but I like red bolognese with tomatoes and I'm from the north.
North Italy or North US of A?
Posted on 1/30/16 at 8:46 pm to VABuckeye
Not sure whay your holy trinity is, but cant imagine many italians would use green pepper in anything.
Love a bolognese. Onions, carrots, celery, prosciutto, diced finely. Loads of olive oil. Pork and veal ground finely. Tomato paste and milk.
Love a bolognese. Onions, carrots, celery, prosciutto, diced finely. Loads of olive oil. Pork and veal ground finely. Tomato paste and milk.
Posted on 1/30/16 at 8:51 pm to BlackenedOut
No green pepper. Celery, onions and carrots. Plus garlic. Definitely no tomato paste or milk in northern Italy. Just a few fresh, peeled tomatoes. No prosciutto up there either.
It's Interesting what Americans think of as Italian food compared to what you eat in Italy. This is particularly true in the north.
It's Interesting what Americans think of as Italian food compared to what you eat in Italy. This is particularly true in the north.
This post was edited on 1/30/16 at 8:54 pm
Posted on 1/31/16 at 8:50 am to VABuckeye
Re: milk, every single traditionalist recipe in my library of cookbooks includes milk and/or cream. And I'm takling books written by and for Italians, in Italian. Even the official city of Bologna recipe offered on its tourist website includes milk and cream.
Posted on 1/31/16 at 8:57 am to hungryone
quote:
Re: milk, every single traditionalist recipe in my library of cookbooks includes milk and/or cream
Wow, I've never seen milk or cream in the recipes I've read, and I have a couple of decent Italian cookbooks.
Posted on 1/31/16 at 9:19 am to hungryone
I did cooking classes in Italy last September and there was no milk in the Bolognese. It could be a regional thing. The classes I took were in the Chianti region of Tuscany.
As long as it's good I'm not going to argue over one ingredient. Well, I might argue against tomato paste.
As long as it's good I'm not going to argue over one ingredient. Well, I might argue against tomato paste.
Posted on 1/31/16 at 7:29 pm to VABuckeye
'strattu, the extra concentrated, sun dried tomato paste produced in Sicily, will change your mind about tomato paste in general. Ten pounds of tomatoes end up in just one jar.
Posted on 1/31/16 at 8:08 pm to hungryone
Ah. Southern Italian. I'll give it a try and thanks for the tip.
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