Nothing is created, everything is transformed. This also applies to new bolognese sauce recipe which changes its appearance and adapts to the new eating habits of the family, becoming more accessible to those who buy meat in chain supermarkets. The big change, confirmed yesterday by the Italian Academy of Culinary Arts, which updated the original recipe, registered on October 17, 1982, concerns the so-called “folder”, that is, the beef diaphragm. In fact, it is a cut that is now hard to find and can be replaced with a mixed grind, the perfect accompaniment to tagliatelle. The practice is already being used in many families that the Academy has limited itself to signing.
The new recipe uses extra virgin olive oil, coarse ground beef, fresh bacon, herbs (onions, celery and carrots), wine (white or red), tomato puree and tomato paste, broth (also a bouillon cube), vegetables. or meat. Instead, there are ingredients that should be completely banned., including an optional glass of milk, veal pulp and smoked bacon. It is also recommended to avoid eating exclusively pork, garlic, flour, rosemary, parsley and cognac instead of wine. Instead, he gave in options with chicken liver, hearts and durelli, crumbled pork sausage, fried peas added at the end of cooking and soaked dried porcini mushrooms.
“We have meat sauce in our DNA,” explained Valerio Veronesi, president of the Bologna Chamber of Commerce at the Academy’s press conference, “we smell it on Sunday mornings, for example, when we are used to smelling it from one house to another. . This official delivery means to educate the world about the history of Bolognese sauce and therefore part of our history.” Origin of meat sauce it is not known exactly, but it seems that its name comes from the Old French word “ragoûter”, meaning “to enliven the taste”. It was in France that the Bolognese chef Louis XIV first had the idea of grinding stew as a seasoning for pasta, although the birth of the dish as we know it goes back to Alberto Alvisi, the cardinal’s chef. Imola. In 1891, Pellegrino Artusi described in his famous manual The science of the kitchen and the art of eating well V maccheroni alla bolognese is a white sauce made from salted pork belly and veal cooked in meat broth and seasoned with celery, carrots and onions. Tomato stew would have to wait until the turn of the twentieth century, even if the original recipe was only served in 1982. After 41 years, the Academy is updating the ingredient list and we’re taking note.
Source: Elle