Light Lunch Emilia-Romagna Italy by Ruth Paget
It is hard to think of a light lunch coming from Emilia-Romagna (Italy), the home of hearty lasagnas, cheese tortellini pasta, and meaty ragú tomato sauce, but if you slowly read Lynne Rossetto Kasper’s The Splendid Table: Recipes from the Heartland of Northern Italian Food, the cookbook delivers both everyday and feast dishes.
The capital of Emilia Romagna is nicknamed “Bologna the Fat,” but in reasonable portions you can be well-fed and trim with the following dishes:
p.345 – Basil and Onion Mashed Potatoes
-potatoes
-milk
-butter
-olive oil
-parsley
-garlic
-basil
-Parmesan cheese
p.351 – Roasted Beets and Onions
-beets
-onions
-olive oil
-balsamic vinegar
p.116 – Garganelli Pasta with Roasted Peppers, Peas, and Cream
-red bell peppers
-butter
-prosciutto
-heavy cream
-garganelli or penne rigate pasta
-peas -Parmesan cheese
-black pepper
p.28 – Garlic Crostini Pancetta
-baguette or other crusty bread
-garlic
-olive oil
-pancetta slices
p.96 – Tagliatelle with Fresh Porcini Mushrooms
-porcini mushrooms
-butter
-egg pasta
-black pepper
-Parmesan cheese
The Splendid Table by Lynne Rossetto Kasper written with Renaissance just proportions to closely approximate the wonderful food of Emilia-Romagna might make many Americans consider it to be their second favorite cuisine after their mother’s like the Italians.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
