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Recipes

The memory of a holiday also depends on the taste and we at the hotel Sissi we know it well. Our Mother Paola puts always in first place its experience handed down by the women of the family, in the service of our guests, to give them the flavors and the sensations that the typical kitchen leaves a pleasant memory.

The cuisine is prepared personally by Paola and the recipes and the dishes that every day are offered at the table are those of their own tradition, with fresh pasta and piadina, home-made as it once was. Here you can find the original recipe, exceptionally granted by the our Chef!

Piadina

Piadina Romagnola, or better, the Rimini is a compound that is very simple, water and flour. When the mothers (now grandmothers ), kneaded expertly these ingredients, ce n' it was always a little bit more for the kids, it is fun to "stretch out" their piadina, it was only right to make it round, but I could never, so to not see me with the muzzle, the my dad said to me, "don't worry Pauline, much to dad love it more when it is on the bias".

Ingredients:
- 1 Kg of flour 00
- 140 gr. lard
- 20 gr. salt
- 25 g of yeast for pies
- 400 gr of milk

Preparation:
Put the flour on a pastry board, create a crater where you will put all of the ingredients. Mix vigorously and let rest the dough in the refrigerator for at least 30 minutes. Divide then into many small balls, about 8 - 10 pieces and stendetele with the rolling pin how to get a pizza but a little more subtle. In the meantime, you will have put to warm in the "text", which is the typical saucepan in order to cook the piadina, but fear not, those who do not have a text, you can safely cook in a non-stick frying pan. And, needless to tell you what should be eaten, but if you have no idea from the stracchino cheese and rocket with ham, the sausages with the herbs, everything is great with the piada, but have you ever tasted it with chocolate!

Fried onion

I like to vary, but I have times where I don't know what to do, and so I began to ask around: but what can I do today? A day to this, my question has been answered, my brother Aeneas: “FRIED ONION!!” I don't know if they are more the ones that ask me to make them or the ones that ask me for the recipe... this way someone at least I'm happy, the others must come here!

Ingredients for 4 people:
- 4 beautiful white onions
- flour q.b.
- salt

You will also need a pan with high sides for frying, paper to absorb the excess of grease and a ramina to drain the onion

Preparation:
Peel, slice, sprinkle with flour, add salt and fry in plenty of hot oil

Passatelli

Passatelli are one of the dishes that are reminiscent of the Romagna, drawn strictly in the stock is GOOD, you can prepare by following a simple recipe. The important thing is to know the doses are precise to the person, so, for you to not make mistakes, we give you the original recipe that has been passed down from the grandmothers, the true store of the cuisine of Romagna.

Ingredients:
- 50 gr. parmesan
- 50 gr. breadcrumbs
- 1 egg
- nutmeg q.b. (no more dusting)
- a little bit of lemon zest (yellow part only, because otherwise it becomes bitter)
- salt, pepper.... and a knob of butter!

Preparation:
Mix all the ingredients, make balls of the size of a tennis ball is preferable, dip them directly into the boiling broth by crushing them with the potato masher, and wait until they rise to the surface. Ready to be eaten!

Spaghetti sauce golden

This recipe has a very particular history, in fact, if you promise not to tell anyone, I'll let you in on a little secret.... our cook has stolen at the house of one of you... I still remember the day when you come home after a Sunday lunch at the home of a family that we had the good fortune of knowing thanks to our wonderful work! “I ate first.... that spreads!” “The spaghetti in the sauce and golden, with the carrots!?!?!”. Said and done are entered in the menu of the Hotel Sissi, and seen their success, and not have left!!

Ingredients for 4 people:
- 2 carrots per person
- oil-q.b.
- pepper q.b.
- salt, pepper
- a pinch of nut
- white wine for deglaze
- a tablespoon of heavy cream per person

Preparation:
Grate finely the carrots and put them in a pan with a drizzle of hot oil. Let them brown, add the red pepper, the salt, the pepper and the nut, and when the carrots have softened turn up the flame to shadow them with white wine. When the wine has completely evaporated, add a tablespoon of cream to each person. Season your spaghetti with this delicious sauce and.... good appetite!!

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