Costollete alla Bolognese?
just returned from a two week trip to Rome, Florence, Milan and Bologna. I am going to post a trip report in a bit (I am in the process of writing it). Anyway, we had some amazing food and I have a question about costolette alla bolgonese (or is it cotollete?). It is the veal or pork (had pork at Da Cesari) cutlet with prosciutto and cheese. My question is what kind of cheese do they traditionally use? I had it 2x in Bologna but could not identify the cheese.
Or if anyone has an entire recipe, that would be good too. I have searched the net but no luck as of yet.
Any help is greatly appreciated.
I just checked two recipes that I googled. Both use veal. One uses grated parmigiano; the other uses thin slices of padano.
Cotolette alla bolognese are made with veal, prosciutto, and parmigiano, which is not to say individual cooks won't vary the canonical ingredients. (I have seen turkey used instead of veal.) The word costolette, which is essentially the same thing (derives from costa, rib), is also seen in the region, as in costolette alla parmigiana or alla modenese.
I had that exact dish at Da Cesari week before last along with the cold meat antipasta selection and a bottle of the house Cesari Sangiovese di Romagna. What a meal! The cheese was Parmigiano Reggiano.