Jamie Magazine
By Viviana Romanori
About the recipe
This is one of Emilia-Romagna’s typical dishes. It’s not the classic version (with pork loin, one egg, butter and sometimes white wine), but a variation taken from the area between Modena and Reggio Emilia. The rezdore of Emilia used to do the sfoglia by hand, but now they use a food processor.
Recipe From
Jamie Magazine
By Viviana Romanori
300g beef brisket
150g beef shank bones
300g free-range chicken thighs and drumsticks, skin on
½ an onion
1 stick of celery
1 carrot
PASTA DOUGH
200g tipo 00 flour, plus extra for dusting
2 large free-range eggs
FILLING
olive oil
75g lean minced beef
50g higher-welfare prosciutto di Parma
50g higher-welfare mortadella di Bologna
1 pinch of ground nutmeg
50g Parmesan cheese, plus extra to serve
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