INGREDIENTS:
4 whole eggs
salt
grated bread
grated parmesan cheese
minced nutmeg
frying oil

PREPARATION (for 4 people):
Stir with a fork the eggs with a little salt, grated bread, grated cheese and a little nutmeg.
Heat the oil in a pot and then add the mixture to a egg patty at a time with a spoon taking care to turn it during frying.
Retrieve the cooked patty and place it on the paper to dry excess oil.

INGREDIENTS:
1 whole egg mixed
baked ham
1/2 cheese slice
grated bread
frying oil

PREPARATION:
Wrap the ham with cheese slices inside and soak it in mixed egg liquid, then turn it well in the grated bread to attack the breading.
Fry it and serve hot.

INTRODUCTION:
Mariola is a variant of Cotechino Emiliano from the Province of Parma, this recipe explains the complete cooking and therefore has no relevance to the cooking of a product purchased already pre-cooked obviously.

INGREDIENTS:
fresh Mariola
mashed potatoes
boiled lentils

PREPARATION:
Absolute priority is to avoid breaking skin that contains it during cooking.
Wrap the Mariola as it is in aluminum foil, trying to adhere as much as possible to the skin, then with a toothpick, make small holes well spaced apart (at least one inch) going as little deep as possible (just to pierce layer of aluminum with skin), these holes will serve to let out the excess fat, but without causing big breaks in the skin to avoid who cooking water to penetrate, ruining it irreparably.
Now immerse the Mariola in a pot with plenty of cold water, until it is covered by at least double its thickness.
Heat water with the Mariola inside, making sure that when the first bubbles appear (before lively boil, to avoid breaking skin) then heat is reduced to a minimum and put a lid over the pot.
After about 2 hours, remove the cooked Mariola and throw away the water, cut it into fairly thick slices and serve it hot with mashed potatoes and/or boiled lentils.

INGREDIENTS:
minced meat
3 eggs
butter
salt
pepe

PREPARATION:
Boil 2 eggs. In meantime, mix minced meat with the raw egg and add salt and pepper.
When the 2 eggs are boiled, put meat mix in a baking tin buttered.
Create a hole in the middle of mix meat and put in the boiled eggs, after cover it all.
Add on some butter curls and cover all the backing tin with aluminium foil, bake it for 30 minutes at 180 C°/ 350 F°.

INGREDIENTS:
pieces of rabbit meat
flour
onion
white wine
wine vinegar
rosemary
salt
black pepper
oil

PREPARATION:
Wash and soak about an hour the rabbit with salt and vinegar.
After rinsing under running water and drain it thoroughly.
Separately brown the chopped onion with salt and black pepper, stirring it about 10 minutes.
After add the rabbit meat and brown it all together again about 10 minutes.
Add white wine and a bit of rosemary.
In half-cooked, add in a little flour.
Stir constantly and if necessary add a few tablespoon of water or wine.

INGREDIENTS:
zucchini
Emmental cheese
oli, salt, black pepper

PREPARATION:
Cut the zucchini and dig it in the middle.
Put it in a backing tin and bake it 20 minutes at 180 C° / 350 F°.
Meanwhile, chop the zucchini internal and mix it with Emmental.
Allow them to cool carved zucchini and fill them with the mixture.
Add on salt, black pepper and a little oil, after bake it again until the cheese is brown.