Emilia - Romagna:
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Garganelli con canocchie
(Garganelli Pasta with Canocchie [Kind of Mediterranean Shellfish])

Serves 4:

• Garganelli pasta 320 g (11.3 oz)
• Canocchie 16
• Cherry tomatoes 200 g (7 oz)
• Olive oil 30 g (1 oz)
• 2 garlic cloves
• 1 large spoon chopped celery
• White wine  1 glass
• Salt and pepper to taste
• ½ chili pepper (crushed)

Preparation:
Clean canocchie with scissors cutting legs, the tummy shell and the spiky parts at the side of legs.
Slice in chunks about 1 cm (0.4 inches) long.
Sauté with oil and chopped garlic.
Add wine and, after a while, cherry tomatoes sliced into 4 parts.
Cook sauce for 10 minutes maximum, add salt, peeper and chili pepper.
Cook garganelli pasta in abundant salted water, drain and saute with sauce, being careful not to let dry.
Drizzle a little extra virgin olive oil before serving, if desired.
Sprinkle chopped celery on top.
Garnish with boiled canocchie, back shell removed, or arrange slices of steamed shellfish meat.

Suggestions:

• Instead of cherry tomatoes use either canned peeled tomatoes or fresh tomatoes cut into small cubes.
• Different types of tomatoes need different cooking time. canned peeled tomatoes need 25 minutes, fresh chopped tomatoes need just 5 minutes.
• It is better to cook canocchie without roe in body cavity, as cooked roe is woody.
• Instead of celery, use either chopped basil or rucola.
• The garganelli pasta may be colored by adding spinach, chard, saffron, chives or basil to the dough.

Suggested wines:

• Bianco dei Colli di Rimini
• Verdicchio dei Castelli di Jesi
• Pignoletto
• Trebbiano

Emilian Pie

Preparation time : 90 minutes
Difficulty level: medium

Serves 10 people:

• Sugar 300 g (10.6 oz)
• Toasted, chopped almonds 200 g (7 oz)
• Pie crust 200 g (7 oz)
• Melted butter 100 g (3.5 oz)
• Chocolate powder 70 g (2.47 oz)
• Bitter cocoa powder 30 g (1 oz)
• Egg yolk 120 g (4 oz)
• Beaten egg whites 180 g (6.35 oz)
• Coffee ground for espresso 10 g (0.35 oz)

Preparation:
Beat egg yolks with sugar saving 50 g (1.75 oz) to use with egg white.
Add melted butter first, then chocolate powder, cocoa, coffee and, lastly, egg white whipped with sugar.
Line baking pan with pie crust, add the mix and bake in oven at 160° C (320° F) for 25/30 minutes.

Suggestions:
Roll out pie crust until about 3/4 mm (0.10 / 0.15 inches) thick.
Preheat baking pan and pie crust before adding mix.

Suggested wines:

• Albana Spumante
• Lambrusco dolce