The holidays are an opportunity every year to rediscover the warmth of family affection and family traditions, as well as the warmth of the affection of the elders of the house.
Gathered around a table, amid laughter and good food, we finally manage to discover some traditional Bolognese recipes passed down by word of mouth and palate to palate. Grandmothers are the historical memory of our splendid Bologna, and even when their memory is a bit achy, traditional Bolognese recipes remain engraved in their minds as if in marble.
Bolognese cuisine, between history and taste
Bolognese culinary traditions are best known for the king of the table: tortellino . However, there are many other specialties that accompany the main dishes, which, unfortunately, are disappearing from many traditional menus. Among these traditional Bolognese recipes, today we want to revive two that we extorted from a very generous grandmother.
Let's talk about Salsa Verde and Friggione. The emotional impact of these two colorful staples on traditional Bolognese cuisine on true Bolognese people is on par with more elaborate, rich, and well-known dishes.
We believe that promoting authentic Bologna is the best way to foster passion for our city, and sharing our recipes and Bolognese traditions is a source of extraordinary pride for us. Don't worry, the recipes we're about to share with you are quick and easy, don't require many ingredients, and can easily adapt to even the trendiest menus.
The real green sauce, part of Bolognese culinary traditions
Created to accompany and flavor boiled meats, its fresh, full-bodied flavor makes it an excellent condiment for delicious appetizers, sandwiches, and refined mini portions of whole-wheat farro. It pairs divinely with cheeses and cleanses the palate of fibrous or very fatty dishes. The Bolognese tradition called for a laborious manual process of mincing with a mortar and pestle, but today the blender comes to our aid, making this recipe incredibly quick.
Here's the recipe: blend 100 grams of washed and not too thoroughly dried parsley, a handful of capers, the crumbs of a bread roll soaked in 2 tablespoons of vinegar, 6 anchovy fillets, the zest of one lemon (yellow only), half a clove of garlic, 2 hard-boiled egg yolks, 8 green olives, and a generous amount of extra virgin olive oil. It's ready in five minutes, but it disappears just as quickly.
The authentic Bolognese friggione recipe
Friggione, a traditional Bolognese dish, is also a side dish served with boiled meat. The ancient recipe, which called for the slow cooking of 4 kg of onions in a generous amount of lard, has been replaced by a quicker but no less delicious version.
Arm yourself with patience, put on your diving goggles so you don't cry while slicing the onions, and preparation will become a breeze.
Ingredients:
- 1.5 kg of yellow onions;
- 1 kg of fresh tomatoes, deseeded, blanched and peeled;
- 400g of finely chopped fried bacon;
- 1 tablespoon sugar;
- 1 tablespoon of lard;
- a pinch of chili pepper, salt.
After finely chopping the onions, let them marinate with salt and sugar for two hours in a bowl at room temperature. Add the chopped tomatoes, place everything in a deep saucepan, and cook for 30 minutes over low heat before adding the sautéed pancetta.
Simply cover with a lid, reduce the heat to low, stir occasionally, and cook for another 45 minutes. We may have twisted Bolognese tradition a bit, but you'll have to refrain from trying it, or you'll risk going on forever: this friggione is a feast for the palate.
Savor Bolognese gastronomic traditions in the heart of the city
Curious to sample traditional Bolognese cuisine and discover the region's oldest culinary traditions? Book a stay in Bologna at a hotel near the city center: at Hotel Maggiore we offer a strategic location for reaching the city's main attractions and can recommend Bologna restaurants and charming spots where you can truly appreciate the region's food and wine culture.
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