Calling Reggian suitcases these mega trolleys of stuffed meat is crazy, but while preparing the filling made with mortadella for these rolls I got a little carried away and they turned into huge suitcases… apologies to anyone who will read this!!!!!!
The Reggian suitcases take their name from the valigia reggiana, a typical main meat course rolled like an involtino whose origin is strictly from Reggio Emilia.
The traditional Emiliana recipe is prepared with either pork or beef and will let you enjoy genuine, rustic, and very appetizing flavors!
It is a very easy recipe that does not require particular culinary skills, but prepare a few extra copies of the recipe because your guests will surely want to make it in their own kitchens since in its simplicity it is very appetizing!!!!!!!!!
In my opinion the best side dish to pair with the Reggian suitcases is potatoes—actually a creamy mashed potato lightly seasoned with a pinch of nutmeg…
And why did you make zucchini… you may ask?? Because I had just cooked and tasted the baked tuna-stuffed potatoes and wanted a change!
If you also love traditional recipes I suggest this rich Emilia-Romagna cuisine collection…
EMILIA-ROMAGNA RECIPE COLLECTION
REGGIAN SUITCASES
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6 Reggian suitcases (actually ONI)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz veal (thinly sliced / carpaccio) (sliced as carpaccio)
- 1 medium egg
- 3 tbsp Parmigiano Reggiano (grated)
- 3 tbsp breadcrumbs
- 2.5 oz mortadella (finely chopped)
- 1 cup tomato sauce (today I used AGROMONTE CILIEGINO)
- 1/3 clove garlic
- 2 shallots
- to taste parsley
- to taste salt
- to taste pepper
Tools
- Saucepan
- Toothpick
- Cutting board
- Spoon
- Meat mallet
Preparation of Reggian Suitcases
To prepare the Reggian suitcases the first thing to do is to chop the mortadella quite finely, either with a food processor or by knife as I did.
Place the mixture in a bowl and then add the egg and the grated Parmigiano Reggiano.
Also add the aromatics to the bowl: very finely chopped parsley and garlic.
Mix the ingredients well, adding the breadcrumbs to avoid a too-soft mixture; adjust the amount based on the consistency of your filling.
Now lay out the beef carpaccio slices on a cutting board and place a little of the freshly made mortadella filling in the center.
Remember to lightly pound the meat slices placed between two sheets of parchment paper, moving from the center toward the edges—but be careful not to tear the meat!
Then roll the beef slices like a roulade and secure each parcel with a toothpick.
Continue until the meat and filling are used up. Meanwhile, put butter and finely chopped onion in a saucepan.
Let the onion brown for a couple of minutes, then add the Reggian suitcases and brown the rolls on all sides.
Add the tomato sauce, a splash of water, and cook for about 20–25 minutes.
When cooked, serve and enjoy this dish from the Emilia-Romagna tradition!
Enjoy your meal!
Annalisa
