Bolognese traditions at the table: Friggione and Green Salsa

Collected around a table, between laughter and good eating, you can finally discover some recipes of the Bolognese tradition handed down from mouth to mouth and palate on palate. The grandmothers are the historical memory of our splendid Bologna and even when memory has some ailments, the recipes of the Bolognese tradition remain carved in their mind as in marble.

The Bolognese traditions in the kitchen are mostly known for the king of the table: the tortellino. There are, however, many other specialties that act as a outline of the main dishes which, unfortunately, are disappearing from many typical menus. Among these recipes of the Bolognese tradition today we want to dust two that we have extorted to a very generous granny.

Let's talk about the green sauce and the Friggione . The emotional impact on the Bolognese DOC of these two color points of the Bolognese tradition table has nothing to envy to more elaborate and well -known dishes.

We think that promoting authentic Bologna is the best way to grow the passion towards our city and tell our recipes and traditions from Bolognese is a source of extraordinary pride for us. Do not fear the recipes we are about to pass on are fast enough, they do not require many ingredients and adapt without great changes even to the trendiest menus.

The real green sauce, part of the Bolognese traditions in the kitchen

Born to accompany and flavor the boiled, with a fresh and full-bodied flavor it is an excellent condiment for greedy aprix, sandwiches and refined mini-portions of wholemeal spelled. It marries the palate with fibrous or very fatty dishes divinely with cheeses. The Bolognese tradition provided for a very long manual chosen manual work and mortar, but today the blender comes to meet us making this recipe really fast.

Here is the recipe: Blend a heet of washed parsley and not dried too well, a handful of capers, the crumb of a sandwich soaked with 2 tablespoons of vinegar, 6 anchovy fillets, the zest of a lemon (only yellow), half garlic clove, 2 boiled egg yolks, 8 green olives with a good dose of extra virgin olive oil. So it is done in five minutes, but then the same quickly disappears.

The real recipe of the Bolognese Friggione

Friggione in the Bolognese gastronomic tradition is also an accompaniment outline of the boiled meat. To the ancient traditional recipe that involved the very slow cooking of 4 kg of onions in a large quantity of lard, our lady of the stove offers a faster but no less tasty version.

Equipping with patience, wear the diver glasses so as not to cry in affecting the onions and the preparation will become a walk.

Ingredients:

• kg. 1.5 of yellow onions;
• kg. 1 of fresh tomatoes to which to remove the seeds, cracked and peeled;
• 400gr of fine cut cut bacon;
• 1 tablespoon of sugar;
• 1 tablespoon of lard;
• A tip of chilli pepper, salt.

After finely sliced ​​the onions, it is necessary to let them macerate with salt and sugar for two hours in a bowl at room temperature. United, the chopped tomatoes put everything in a high saucepan, and let it cook for 30 minutes on a low heat before adding the bacon already ceiling.

Just put the lid, minimize the heat, mix occasionally and cook for another 45 minutes. We have perhaps a little distorted by the Bolognese tradition but you will have to stay from absorbing because you will risk not stopping: this friggione is an ecstasy for the palate.

Savor the gastronomic Bolognese traditions in the heart of the city

Are you curious to taste the typical Bolognese cuisine and let yourself be guided in the discovery of the oldest Bolognese traditions in the kitchen? Book a stay in Bologna in a hotel near the center: we at Hotel Maggiore offer a strategic location to reach the main attractions of the city and we can advise you restaurants in Bologna and enchanting places in which you can appreciate the food and wine culture of the territory in all its authenticity.