Dish
Balanzoni
Balanzoni are large, stuffed pasta pockets that are filled with a mixture of cheese, spinach, and herbs. The pasta is made with a combination of flour and eggs, and is rolled out into thin sheets before being cut into circles. The filling is then placed in the center of each circle, and the pasta is folded over and sealed. The balanzoni are then boiled until they are tender, and served with a rich tomato sauce.
Origins and history
Balanzoni is a traditional dish that has been enjoyed in the Emilia-Romagna region for centuries. It is believed to have originated in the town of Parma, where it was a popular dish among the local nobility.
Dietary considerations
This dish is not suitable for those with a dairy allergy or intolerance, as it contains a large amount of cheese.
Variations
There are many variations of this dish, some of which include adding meat or vegetables to the filling. Some recipes also call for the addition of cream or butter to the tomato sauce.
Presentation and garnishing
Balanzoni can be garnished with a sprinkle of fresh parsley or grated Parmesan cheese.
Tips & Tricks
To make this dish even more flavorful, try adding a pinch of red pepper flakes to the tomato sauce.
Side-dishes
Balanzoni is often served with a side of crusty bread or a simple green salad.
Drink pairings
This dish pairs well with a full-bodied red wine, such as a Barolo or a Chianti Classico.
Delicious Balanzoni recipes
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