Seafood tagliolini and other traditional recipes from Romagna, exclusively provided by the Hotel Lungomare in Cesenatico
The region of Emilia-Romagna is best known for its rich cuisine, and for the specialities of the cities of Parma and Bologna – Parma ham and Bolognese sauce. However, part of the region includes a stretch of Adriatic coastline, and light and healthy fresh fish features in many traditional dishes here.
The Hotel Lungomare, in Cesenatico, a resort town on the Adriatic, serves the traditional cuisine of the Romagna region - as well as national and international dishes. The buffet includes home made pasta, and lots of fresh fish - and the hotel will cater for vegetarians, and sufferers of coeliac disease and allergies.
The following seafood recipes have been provided exclusively for these pages by the chef at the Hotel Lungomare. He’s also done a delicious – and light - dessert. Tagliolini is a ribbon pasta - like a thin tagliatelle.
FRESH SEAFOOD TAGLIOLINI
Prep. Time: 1 hour, Cooking Time: 1 hour. 540 cals per serving
For 4 servings
Ingredients
- 400gr Tagliolini freschi all’uovo (fresh egg pasta)
- 500gr tinned tomatoes
- 300gr prawns
- 500gr mussels (or clams)
- 2 cloves garlic
- 1 fresh chilli
- A few sage leaves
- Olive oil, salt
Method
- Sauté the prawns with one garlic clove and 2 tablespoons of olive oil until the prawns change colour.
- Remove the skin from the prawns and put to one side.
- Using the same pan put the remaining garlic clove, the sage, the diced tomatoes, the fresh chilli, a little more oil, salt and 3 or 4 tablespoons of water and cook for 30 minutes.
- Wash the mussels, put them in a pan over heat to open them, remove the shells and filter the water. Add the filtered water to the sauce together with the prawns and mussels. Reduce the liquid for a couple of minutes and add salt if necessary.
- Cook the pasta as normal then sauté briefly with the fish sauce.
ROMBO AL FORNO (Roast turbot)
Ingredients
- 300gr Turbot per person (cleaned and gutted but on the bone)
- 2 large potatoes sliced
- 400gr small sweet tomatoes
- 1 diced courgette
- ½ a diced aubergine
- 1 diced onion
- 2 tablespoons of capers
- A dozen black or green olives
- Virgin olive oil
- salt, pepper
Method
Sauté the diced courgette, aubergine and onions in a pan with a little olive oil for a few minutes. Fill the fish with a little of the sautéed vegetables, salt, pepper, a few capers and a tablespoon of olive oil. Place the fish in an oven-proof dish, together with the remaining vegetables, the sliced potatoes, the whole (or halved) tomatoes, capers and olives and a little more olive oil. Place in hot oven (200°C) and cook for around half and hour, depending on the size of the turbot.
CIAMBELLA DI MAMMA PRIMULA – Mamma Primula’s Ciambella
Ingredients
- 1 kg white self-raising flour
- 450 gr caster sugar
- 300 gr soft butter or margarine
- 5 eggs
- Vanilla essence
- Grated lemon rind
- Milk
Method
Mix all the ingredients together adding enough milk to form a soft mixture. Form an oval shape and place on a oven tray. Sprinkle with sugar granules and cook in hot oven (180°C) for around 30 minutes or until light brown. Best eaten with a glass of icy cold Sweet Albana wine.
More information on the Hotel Lungomare
Read about Fish Festivals in Liguria
Healthy food for Holiday Cyclists
