{"id":25608,"date":"2020-05-30T12:30:03","date_gmt":"2020-05-30T10:30:03","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=25608"},"modified":"2023-09-16T14:32:38","modified_gmt":"2023-09-16T12:32:38","slug":"parsley-sauce-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/parsley-sauce-recipe\/","title":{"rendered":"Parsley sauce, a sugo finto recipe from the cucina povera"},"content":{"rendered":"

Parsley and passata di pomodoro.<\/p>\n

That’s all you need to make a sugo finto recipe from the Italian-Romagnola cucina povera tradition.<\/p>\n

\"Parsley<\/p>\n

Sugo finto: the parsley sauce I had forgotten<\/strong><\/h5>\n

During the quarantine, I cooked simple dishes.<\/p>\n

It was easy to find inspiration by looking through the recipes of Sara, my grandmother, who daily made masterpieces of simplicity from just a few ingredients and always in season.<\/p>\n

Of course, she also cooked sumptuous dishes. But most recipes she brought to the everyday table came from a natural predisposition to combine a couple of flavors to get the most out of them.<\/p>\n

During the lockdown, I felt homesick for home and my parents. I wanted to return but couldn’t.<\/p>\n

And because of that, I guess, thoughts drove my quarantine kitchen home, searching for a happy time. When someone cared for me with love, the future was a bright spot on the horizon.<\/p>\n

A saving remembrance came through a plate of spaghetti served with a parsley sauce I had forgotten.<\/p>\n

In what did you find relief or consolation? Me in food, not to say.<\/p>\n

\"Fresh<\/p>\n

\"Tomato<\/p>\n

Little pantry miracles<\/strong><\/h5>\n

I suppose I could call this recipe a little pantry miracle. Just two ingredients and a perfect sauce to season pasta.
\nEven if it was one of my favorite condiments, I forgot it for decades.<\/p>\n

One day I go grocery shopping, and the greengrocer asks if I need parsley. I’m about to answer no when instead I say yes, thank you.<\/p>\n

In the drawers of my memory, I found perfectly preserved the color and fragrance of this recipe that belongs to the Romagna peasant tradition of rag\u00f9 matto or sugo finto, that is, meatless rag\u00f9 recipes.<\/p>\n

Once, it was a sauce made with tomato, parsley, and beans (the ingredient that replaces meat for flavor and texture).
\nIn the Imola area, where I was born and raised, parsley sauce is without beans or garlic. The recipe has taken on a local identity.<\/p>\n

The recipe, also mentioned by Artusi, was typical of the Lenten season, when religious precepts dictated that people should eat lean.<\/p>\n

Tagliatelle or spaghetti<\/strong><\/h5>\n

I started making parsley sauce again to season the spaghetti.<\/p>\n

Until I participated in the Italian television program L’Italia a morsi, hosted by Chiara Maci.<\/p>\n

The production asked me to present a menu telling the gastronomic history of Imola. Its peculiarity is that it is part of Emilia, but the cuisine is of solid Romagna tradition.<\/p>\n

I talked with a couple of friends acquainted with Imola cuisine, and we agreed that the widely forgotten parsley sauce deserved a place on the menu.<\/p>\n

Talking with my mom, I found that before using dried pasta, nonna used the sauce to season egg pasta, particularly tagliatelle.
\nOf course, I immediately seasoned tagliatelle. I suggest you too to combine parsley sauce with fresh pasta as well.<\/p>\n

Buona cucina, Monica<\/p>\n

Veg rag\u00f9 recipe<\/strong><\/h5>\n

I tried a vegan red cabbage rag\u00f9<\/a><\/strong> for pasta and I found it simply amazing.<\/p>\n

Cuisine and history<\/strong><\/h5>\n

In the blog post I dedicated to cheese flan<\/strong><\/a>, I reported on the peculiarity of the connection between Bologna and Romagna.<\/p>\n

Keep in Touch<\/b><\/h5>\n