When thinking about typical Bolognese cuisine, the mind immediately jumps to the refined tortellini, the generous tortelloni, or the richly layered lasagna. But there's another type of pasta, certainly less famous, that rightfully belongs to the family of traditional Felsinean dishes and embodies characteristics of its more renowned relatives. We're talking about Balanzoni, a fresh stuffed pasta whose shape resembles tortellini, whose ricotta filling recalls that of tortelloni, and whose green color mirrors the emerald tones of lasagna. Perhaps for this reason, they are also called “crazy tortelli”!
What are Balanzoni?
Balanzoni are large green tortelli (due to the spinach used in the dough) with a filling of ricotta and mortadella, the quintessential Bolognese sausage.
The recipe for Balanzoni
Do you feel like trying to prepare this typical but lesser-known Bolognese dish at home? Here is the recipe from our Cesarina Cristina from Bologna!
Balanzoni
Delicious tortelloni filled with mortadella and spinach, encased in green dough
DifficultyEasy
Preparation time30m
Cooking time5m
€
CostLow
Ingredients
- For the dough:
- 400 gr of pasta flour
- 4 eggs
For the filling:- 200 gr ricotta
- 25 gr spinach
- 30 gr butter
- Basil, to taste
- 200 gr mortadella
- 150 gr Parmesan cheese
- 1 egg
- Nutmeg, to taste
- Pepper, to taste
- Salt, to taste
Method
If you need some tips for preparing the dough, you can read our post on How to prepare fresh egg pasta by hand: the "sfoglia". Once the dough is prepared, let it rest and focus on preparing the filling. Here are the steps:
- In a bowl, mix ricotta, grated Parmesan, minced mortadella, chopped basil, the egg, and a pinch of nutmeg
- Melt the butter in a small pan and add the boiled spinach, a pinch of salt, and nutmeg
- After 3 minutes, finely chop everything and add it to the mixture in the bowl
- Now roll out the dough, cut it into many squares, and place a spoonful of ricotta mixture in the center of each
- Close each square to form a large tortello and cook them in salted boiling water
- Finally, serve them with a simple butter, sage, and Parmesan sauce
The art of folding Balanzoni
Don't know how to fold Balanzoni? Here is a video that shows you how to achieve a result worthy of a true Bolognese pasta maker!
The origin of Balanzoni
Information about the origins of Balanzoni is scarce. However, it can be said with relative certainty that their recipe is quite recent, dating back to the second half of the 20th century and spreading in the 1980s and 1990s. In the post-war period, when household economy was crucial and waste had to be minimized, an enterprising pasta maker must have used leftover green lasagna dough to make stuffed tortelli with what she had in the kitchen - ricotta and mortadella - thus creating this new pasta format.
Where does their name come from?
For a dish that has the shape of tortellini, the color of lasagna, and a mortadella filling—three staples of the Emilian capital’s table—a name was needed that conveyed its Bolognese nature. Thus, “Balanzoni” seemed the most appropriate choice, referring to the name of Doctor Balanzone, the famous Bolognese mask (despite this, the information found on various sites that Balanzoni are linked to Carnival is incorrect).
Doctor Balanzone
He is the caricature of a pompous doctor of law. His name derives from the Bolognese dialect term “balanzaun,” meaning “big balance,” a symbol of law par excellence. With rosy cheeks and a prominent belly, the conceited and pretentious doctor wears a black robe with white collar and cuffs peeking out. Every excuse is good for him to unleash his endless, meaningless speeches.
The best cooking classes in Emilia-Romagna
Are you in Emilia-Romagna, the homeland of fresh pasta, and want to learn the secrets to rolling out a perfect egg dough? Check out the best cooking courses we have prepared for you and book your cooking lesson with our expert Cesarine now!