SANGIOVESE
The blood of Romagna
is said to contain the character of Romagna Sangiovese of Romagna: ;
frank, exuberant, sincere and hospitable robust and at the same time rough outside, but sincere and delicate inside.
translation:
"It is said that the Sangiovese of Romagna contains character of Romagna :
inside frank , ; exuberant , sincere welcoming robust and simultaneously outside rough but sincere and delicate on the inside. "
Sangiovese di Romagna Doc Superiore
Grapes : 90% Sangiovese, Merlot 10%
"Life is Too Short to drink mediocre wines "
JW Goethe
The wine is a deep ruby color, rich scent and austere, clay lands have spoken here, with powerful tannins and succulent, extremely mature. Wrap the fruit backed by fresh acidity and minerality. wines capable of long-term major changes in the bottle.
John A. Rizzo / Photodisc / Getty Images
The provinces of Emilia-Romagna are : Bologna, Ferrara , Forlì, Modena , Parma, Piacenza , Ravenna , Reggio Emilia , and Rimini.
native of Emilia-Romagna it is called locally "Ragu alla Bolognese (Bolognese ragout).
" meat sauce / meat sauce "
Calzone fashionable Emilia-Romagna
Ingredients:
1 each red pepper, yellow and orange, in strips
Salt Pepper Olive Oil Extra
1 large onion
virgin English, 8 thin wedges
Coffee mushrooms, quartered
½ medium zucchini, sliced in half by 0.5 cm (1 / 4 inch) thick
5 ml (1 tsp )
Paprika 2 cloves garlic, sliced very thin
750 g (1 1 / 2 lb) Pizza Dough
15 ml (1 tbsp) dried oregano
125 ml (1 / 2 cup) black olives washers
250 ml (1 cup) Bolognese Sauce
1 package of 250 grams (1 pack 9 oz) sliced Mortadella
375 ml (1 1 / 2 cup) shredded Italian cheese blend ( mozzarella, and Parmigiano brig Reggiano).
1 each red pepper, yellow and orange, in strips
Salt Pepper Olive Oil Extra
1 large onion
virgin English, 8 thin wedges
Coffee mushrooms, quartered
½ medium zucchini, sliced in half by 0.5 cm (1 / 4 inch) thick
5 ml (1 tsp )
Paprika 2 cloves garlic, sliced very thin
750 g (1 1 / 2 lb) Pizza Dough
15 ml (1 tbsp) dried oregano
125 ml (1 / 2 cup) black olives washers
250 ml (1 cup) Bolognese Sauce
1 package of 250 grams (1 pack 9 oz) sliced Mortadella
375 ml (1 1 / 2 cup) shredded Italian cheese blend ( mozzarella, and Parmigiano brig Reggiano).
Preparation Place all the peppers in a bowl.
Add salt and pepper.
Add just enough oil to coat and mix.
Spread the pieces in a large baking dish and bake 15 minutes.
Repeat the same with the onion quarters. The
mix with the peppers in the dish.
Bake 15 minutes.
Gather mushrooms, zucchini, paprika and garlic in the bowl.
salt and pepper, mix with a little oil.
Add everything into the baking dish and mix well with the peppers and onion.
Bake 15 minutes or until all vegetables are tender and colorful.
Meanwhile, divide the pizza dough into six parts.
With a rolling pin on a floured surface, spread each hand to form a disk of 25 cm (10 inches) in diameter.
Bake 15 minutes or until all vegetables are tender and colorful.
Meanwhile, divide the pizza dough into six parts.
With a rolling pin on a floured surface, spread each hand to form a disk of 25 cm (10 inches) in diameter.
When cooked, pour the vegetables into a bowl.
Add oregano, olives and s AUCE Bolognese.
Add oregano, olives and s AUCE Bolognese.
Cover disks of dough with this mixture.
Spread slices mortadella on vegetables.
Cover with grated cheese. Close
dough in half to make slippers and press the edges to seal.
Place calzones on a lightly oiled baking sheet. Lightly oil the top of the dough.
Bake 30 minutes or until nicely browned. Serve right out of the oven.
Spread slices mortadella on vegetables.
Cover with grated cheese. Close
dough in half to make slippers and press the edges to seal.
Place calzones on a lightly oiled baking sheet. Lightly oil the top of the dough.
Bake 30 minutes or until nicely browned. Serve right out of the oven.
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