Emilia - Romagna:
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Torta d’erbette borgotarese
(Borgotaro-Style Herb Pie)

Serves 6 :

• Flaky pie crust dough 250 g (8.8 oz.)
• Boiled herbs 300 g (10.5 oz.)
• Ricotta cheese 200 g (7 oz.)
• 4 eggs
• Fresh cream 30 g (1 oz.)
• Grated Parmesan cheese 100 g (3.56 oz.)
• Pinch of nutmeg
• Salt and pepper to taste

Preparation:
Beat eggs with salt, cream, nutmeg, ricotta and Parmesan cheese.
Roll out flaky crust and line pan about 26 cm (10 inches) wide, lay down the greens, add the sauce and cook for 25 minutes in oven at 250 C° (482 F°).

Best served warm.

Suggested wines:

•   Lambrusco Le Viole – Vendemmia 2001 – Azienda Dall’Asta

Tortelli di patate e verdure
(Stuffed Tortelli Pasta with Potatoes and Vegetables)

Preparation Time: 90 minutes
Difficulty Level: Medium

Serves 4:

• Potatoes, sliced into small cubes 250 g (8.8 oz.)
• Pasta all’uovo (egg pasta) 200 g (7 oz.)
• Grated pecorino cheese 150 g (5.28 oz.)
• Vegetable Brunoise 100 g (3.52 oz.)
• 1 chopped garlic clove
• 1 sprig rosemary
• 1 sprig thyme
• Extra virgin olive oil 2 dl (0.85 cups)
• Salt and pepper to taste

Preparation:
Sauté potatoes with olive oil and rosemary. When cooked, drain excess  grease well.
Chop potatoes and and mix with pecorino cheese, a little oil, salt and pepper.
Sauté vegetables separately with garlic, thyme and olive oil , starting with the hardest vegetables.
When done, salt and pepper to taste and keep hot.
Roll out dough until it is about 1mm (about 1/25 of an inch),slice into squares about 2 cm. (about 1.18 inches) wide, fill with potato mix, fold dough into a triangle, then wrap around finger to give the classic tortellone, or tortellino, shape. Use creativity and shape tortelli as triangles, half moons, or any other shape.
Boil in abundant, salted water.
Serve on a layer of vegetables, garnish with crunchy potatoes in the center of plate, a small amount of sauteed vegetables and a rosemary sprig.

The tortelloni may be served fried as well and served on a vegetable bed at the center of plate, seasoned lightly either with saba or balsamic vinegar.

Suggestions:
For the vegetable Brunoise use zucchini, celery, carrots, onions, bell peppers, eggplant and tomatoes.
Be careful not to overcook vegetables.

Suggested wines:

• Pignoletto Fermo

Rollata di coniglio
(Rabbit Roll)

Preparation Time: 1 1/2 hours
Difficulty Level: Medium

Serves 4:

• De-boned rabbit
• Minced rabbit meat 200 g (7 oz.)
• Sliced prosciutto 200 g (7 oz.)
• Pork meat 100 g (3.52 oz.)
• Vegetable Brunoise 100 g (3.52 oz.)
• Grated parmesan cheese 50 g (1.76 oz.)
• Wild anise  20 g (0.7 oz.)
• Chopped rosemary 5 g (0.17 oz.)
• 1 garlic clove
• Rabbit broth 3 dl (1.26 cups)
• White wine 1 dl (0.42 cups)
• Extra virgin olive oil 1 cl (2 tsp.)

Preparation:
Dip for a few seconds the vegetables in hot, salted water then cool with iced water.
Season de-boned rabbit with rosemary, wild anise, salt and pepper.
Mix minced rabbit meat with vegetables and Parmesan cheese, lay on top of rabbit and roll like cannoli.
Wrap the rabbit first with prosciutto slices, then with pork meat.
Brown it with garlic and oil.
Put in oven, wet with wine and cook for 30 minutes at 185° C (365° F).
Serve sliced, sauteed in rabbit broth, and garnished with small potatoes fried with wild anise and rosemary.

Suggestions:
For the vegetable Brunoise use celery, carrots, red bell pepper and green peas.
Keep the de-boned rabbit as whole as possible, so that the stuffing does not come out.
Should the stuffing result to solid, add a little cream to dilute a bit.

Suggested wines:

• Sangiovese di Romagna
• Barbera
• Trebbiano

Tortino di spinaci e frutta secca
(Spinach and Dried Fruit Tart )

Preparation Time: 90 minutes
Difficulty Level: Medium

Serves 8 to 10:

• Spinach 500 g (1.1 pound)
• Almond puff pastry 250 g (8.8 oz.)
• Ricotta cheese 200 g (7 oz.)
• Almonds, walnuts, pine nuts, hazelnuts 100 g (3.52 oz.)
• Egg yolk 50 g (1.76 oz.)
• Whipped egg white 50 g (1.76 oz.)
• Sugar 50 g (1.76 oz.)
• Crushed amaretti cookies 30 g (1 oz.)
• Vanilla 2 g

Preparation:
Prepare the stuffing after lining either a large pie pan or individual forms with puff pastry about 2 mm (1/12 of an inch).
Mix chopped spinach with ricotta cheese passed through a sieve, egg yolk, chopped dried fruit, whipped white egg and vanilla, until obtaining a smooth, homogeneous mix.
Fill the pan or individual forms and cook for 30 minutes in oven at 180° C ( 356° F).
Serve with caramelized spinach leaves and English cream.

Suggestions:
Be careful not to overcook spinach, cool with water and ice so that they maintain a vivid green color.
Sieve ricotta cheese thoroughly to avoid lumps and drain well.

Suggested wines:

• Lambrusco Amabile
• Albana Spumante