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First Courses
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 Basotti
Serves 4:
Ingredients:
4 eggs; 400 g. flour, sheep’s milk cheese from the Apennines or grated Parmesan cheese; breadcrumbs, lard or butter, stock, salt.
First of all prepare a rolled-out pastry made with one egg, 100 g. flour and a pinch of salt for each person served. Leave the pastry to dry for a short time and then cut it into fine noodles called ‘tagliolini’.
In the meantime prepare a chicken or beef stock (in the original recipe the stock was prepared with trotter, tail or other poor pork bones).
Now take a medium-size baking-tin, butter it or grease it with some lard and dust with breadcrumbs.
Put a first layer of tagliolini in the baking pan, add a little of lard or butter and dust with grated cheese. Follow the same procedure for the other layers.
Finally, pour the stock in the baking pan to cover all the layers and put into the oven. In the past, the baking pan was not put into the oven but on the braces and braces were also put on its lid to obtain an “oven effect”.
During the cooking, the tagliolini absorb the stock and get soaked. They must cook at about 150° C for 30-35 minutes or at least until they form a golden crust and the stock has completely evaporated.
Cut into squares and serve very hot.
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 Tortelli di patate burro e salvia
Tortelli filled with potatoes, with butter and sage
For the filling: 3 g. garlic, 40 g. pork bacon, 2 eggs, 40 g. Parmesan cheese, 200 g. potatoes.
For the rolled-out pastry: 400 g. flour, 4 eggs, salt.
Peel the potatoes, boil and smash them. In the meantime mince the garlic and the bacon and brown. Add to the potatoes the salt to taste, the Parmesan cheese, the eggs and the garlic and bacon browned in oil.
Prepare a pastry with 400 g. flour and 4 eggs.
Then put small quantities of the filling on the rolled-out pastry to form several lines on half of the pastry sheet. Now fold the other half of the pastry on the first half to form a “half-moon”. With a pastry cutting wheel cut many 3 cm-per -side tortelli. Boil them and in the meantime melt the butter in a frying pan with some sage leaves. Sauté the tortelli in the pan and sprinkle a handful of Parmesan cheese on top.
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 Tagliatelle (noodles) with hare
Serves 4:
A rolled out pastry made with 3 eggs and cut into less-than-one-finger large noodles; tomato puree; two minced hare fillets and 1 minced hare liver.
Let the meat get tasty in a mixture of onion, carrot, celery and bay leaves browned in oil. Add the tomato puree and cook for 1 hour at least.
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Cannelloni with ceps
Serves 4
Ingredients: 500 g. fresh mushrooms, 100 g. cooked ham, 500 g. flour,
150 g. Parmesan cheese, 130 g. butter, 3 eggs, nutmeg, 1/2 l. milk, salt, 30 g. olive oil, 1/2 onion, pepper.
Clean, wash and mince the mushrooms, chop the onion and the ham and put everything in a saucepan to brown with 30 g. oil and 30 g. of butter for about 10 minutes. After it has all cooled down, add 100 g. grated Parmesan cheese, salt, pepper to taste and a pinch of nutmeg. Stir well to obtain a soft filling. With the flour (g. 400) and 3 eggs prepare a soft dough and let it stand for 15 minutes. Roll out the pastry with a rolling pin and make a thin pastry sheet. Cut it in several squares of 7/10 cm. per side. Make a béchamel sauce by putting on to cook in a saucepan 50 g. Butter, a tablespoon of flour and stirring with a wooden spoon.
When the mixture starts browning, pour gently the milk and keep on stirring over moderate heat until you have a creamy mixture. Put on a saucepan with a lot of salty water. When the water begins to boil, put the squares in, one by one, and cook them for some minutes.
Take them out with a skimming spoon, let them drip for a while and then fill them with half a tablespoon of filling.
Roll the squares up on themselves and put them in a Pyrex saucepan greased with butter.
Sprinkle the béchamel sauce and the grated cheese on top and put in the oven over moderate heat until golden. Serve hot.
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 Ceps soup
Serves 4
Ingredients:
200 g. ceps, 1 garlic clove, a few parsley leaves, salt and pepper to taste, extra-virgin olive oil; mountain bread
Put the chopped garlic and parsley in a saucepan to brown in a bit of oil and pepper.
Take medium-size ceps, wash, dry and chop them, then add them to the garlic and parsley in the saucepan on the stove and cook, stirring constantly, until they start to wilt and change of colour.
Sprinkle with a little of white wine and cook on a high flame until it has evaporated (wine is optional).
In the meantime bring to a boil 1 l. of water (or stock, to taste) and now pour it in the saucepan on the mushrooms. Let everything boil until the tastes have blended (it usually takes about 5 minutes) and add salt as necessary.
Finally put one or more slices of toasted bread in the soup plates and pour the soup in.
This is a “poor” dish, but it has a delicious and intense aroma. Serve very hot.
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First Courses
Basotti
Tortelli filled with potatoes, with butter and sage
Tagliatelle with hare
Cannelloni with ceps
Ceps soup
Main Courses
Little birds roasted on the spit and jugged
Lamb fricassee
Lamb scottiglia (lamb stew)
Roe deer diced meat casserole
Single Dishes
Tortelli on the slab
Wheat flour migliaccio (pastry) with “formaggio di fossa”
Sweets
Focaccia (flat cake)
Sweet Schiaccina
Chestnut cake
Castagnole alla ricotta
Sweet tortelli of chestnut flour |
