Ricette di viaggio Weekend con gusto

Bologna gourmet: Via Indipendenza e la “ghiotta” gramigna alla salsiccia

Foodwise,  Bologna rules.
That’s why they nicknamed it “Bologna la Ghiotta”(Bologna the Glutton).
Among the most famous Bolognese dishes we find yummy lasagna, legendary tortellini in capon broth, the Petroniana cutlet, covered with ham and parmesan and the traditional gramigna pasta with sausages.

Gramigna is a typical pasta shaped as small vermicelli, topped with a rich meat ragù. It is an easy-to-prepare, tasty, convivial and savory dish. To enjoy a this amazing dish, we change the area and we move to the Rione Cirenaica, just outside the historic center.


At n.7 of Via Gianni Palmieri we find Becco di Legno, an authentic tavern that has been serving a green gramigna with sausage for more than a hundred years, and it is rumored to be the best in the city. The tavern, started in 1920 by grandmother Peppina, then managed by mother Giustina and today run by the “heir” cook (and don’t call him chef …) Raffaele Panzavolta, famous for his traditional Bolognese cuisine.

Raffaele, al timone del Becco di Legno, dove la gramigna è la primadonna

Mouth watering? Here is the recipe!
GRAMIGNA WITH SAUSAGES

Ingredients for 4 people
360 g of green gramigna (with fresh, dried or semolina egg)
250 g of fresh sausage
200 g of tomato puree
1 yellow onion
50 grams of finely chopped celery
40 grams of finely chopped carrot
1 clove of garlic
1 sprig of marjoram
1 bay leaf
1 sprig of rosemary
oil, salt and pepper as required
1 sprinkle of nutmeg

Preparation
Chop onion, celery and carrot.
Put 5 tablespoons of olive oil in a pan and simmer the vegetables and garlic (whole) for 10 minutes, low heat.
Remove the sausage casing and chop it with your fingers, brown it in a non-stick pan, stirring with a wooden spoon. Add the vegetables and let it brown for a few minutes, stirring often, then deglaze with the white wine. Add the tomato puree, aromatic herbs to taste and boil for about 20 minutes. When the ragù is well blended and dry, remove the bay leaf and the garlic and season with the shelled marjoram. Meanwhile, cook the pasta al dente in plenty of salted water, drain and then toss with the sausage sauce, sprinkle with grated Parmesan cheese and decorate a bay leaf and a sprig of rosemary.

What about a great wine to pair?
The lively red bubbles of Lambrusco Falconero Zero Terraquilia , dry and flowing, to combine with cured meats, Parmigiano Reggiano, Grana Padano, just perfect for a tasty gramigna dish.

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