Emilia - Romagna:
Articles

Grilled Abate I.G.P. Pears in Lambrusco di Castelfranco Sauce with Pit Cheese D.O.P.

Preparation: 1 hour
Difficulty level: medium

Serves 4:

• 4 Abate pears
•  Pit cheese 200 g (7 oz.)
•  Frisè salad 100 g (3.52 oz.)
•  Parmigiano Reggiano cheese 50 g (1.76 oz.)
•  Mashed raspberries 50 g (1.76 oz.)
•  Heavy cream 30 g (1.05 oz.)
•  Lambrusco 1 l (1 quart)
•  Walnut oil 1 cl (2 tsp)
•  1 anise star
•  2 cloves
•  1 cinnamon stick
•  Salt and pepper to taste

Preparation:
Whip grated formaggio di fossa cheese with cream, Parmesan cheese salt and pepper.
Peel pears and lay in a casserole with wine, mashed raspberries, anise, cinnamon and cloves.
Cook for about 25 minutes, take out pears and let the sauce jell.
Cut pears in half, empty out the middle and fill with cheese mousse then grill for two minutes or bake in oven at 250°C (482°F) for two minutes.
Serve on a bed of frisè salad seasoned with walnut oil.
Garnish with dried slices of pear and Lambrusco jelly.

Alternatively one may core the pear, seal one end with a morsel of bread, fill with mousse, brush it with ,melted butter and grill for a few minutes.

Suggestions:
Don't overcook the pears. Be careful not to overgrill.

Suggested Wines:

•  Lambrusco di Castelfranco
•  Lambrusco Amabile

Stuffed Pig Feet

Preparation time: 3 hours
Difficulty level: medium

Serves 4:

•  4 de-boned pig feet
•  Chicken and pork stuffing 400 g (14.1 oz.)
•  Cannellini beans 1 kg (2.2 pounds)
•  Vegetables for bouillon 100 g (3.52 oz.)
•  2 garlic cloves
•  1 rosemary twig
•  Extra virgin olive oil 1 dl (1/2 cup)
•  Salt and pepper to taste

•  Pork leg meat 200 g (7 oz.)
•  Chicken breast 100 g (3.52 oz.)
•  Parmigiano Reggiano cheese 50 g (1.76 oz.)
•  Vegetable brunoise 50 g (1.76 oz.)
•  Heavy cream 1 cup
•  Salt and pepper to taste

Preparation:
Prepare the stuffing with mixer, adding the vegetable brunoise last, then stuff the pig feet, sew them and cook in bouillon for about two hours.
Cook the beans and mash part of them into cream to use as bed for the meat.
Slice the pig's feet and lay on serving plate, garnish with cannellini beans sauteed with garlic and rosemary.

Suggestions:
Be careful not to overstuff the pig's feet to avoid breaking while cooking. Season the bouillon with vegetables, whole pepper and bay leaves. Let the feet cool down a little before slicing them.

Suggested wines:

•  Sangiovese di Romagna
•  Barbera
•  Lambrusco Secco