Ingredients for 6 servings:
300 gr fresh tagliatelle
Ragù alla bolognese (bolognese sauce, see recipe)
20 gr dried porcini mushrooms, soaked into water
100 gr chicken livers
50 gr grated Parmesan cheese
Salt
Ready in: about 180 minutes
300 gr fresh tagliatelle
Ragù alla bolognese (bolognese sauce, see recipe)
20 gr dried porcini mushrooms, soaked into water
100 gr chicken livers
50 gr grated Parmesan cheese
Salt
Ready in: about 180 minutes
How to prepare the recipe: "Emilian style tagliatelle":
Make the ragù following the recipe.
When half cooked, add the mushrooms chopped and, a few minutes before the ragù is done, add the livers chopped into little pieces.
Meanwhile, cook the tagliatelle “al dente” (underdone), drain, pour in a serving dish, season with the sauce and spread with the Parmesan.
Preparation time: 40 minutes
Cooking time: 140 minutes
Calories: 370 per person
Difficulty: easy
Chef’s advice
I suggest to match this dish with Cagnina di Romagna, Brunello di Montalcino, Bardolino.
Make the ragù following the recipe.
When half cooked, add the mushrooms chopped and, a few minutes before the ragù is done, add the livers chopped into little pieces.
Meanwhile, cook the tagliatelle “al dente” (underdone), drain, pour in a serving dish, season with the sauce and spread with the Parmesan.
Preparation time: 40 minutes
Cooking time: 140 minutes
Calories: 370 per person
Difficulty: easy
Chef’s advice
I suggest to match this dish with Cagnina di Romagna, Brunello di Montalcino, Bardolino.
In the picture, Emilian style tagliatelle
Piedmontese gnocchi
(First courses)
Cook the potatoes into abundant boiling water; drain, skin and mash with a potatoe masher. Put the mashed potatoes on ...
(First courses)
Cook the potatoes into abundant boiling water; drain, skin and mash with a potatoe masher. Put the mashed potatoes on ...
Pasta with beans
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
Lasagna
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
Cannelloni
(First courses)
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10 ...
(First courses)
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10 ...
Pasta with green peas
(First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
(First courses)
Shell the peas and rinse them. Chop the onion with a clove of garlic; put the mixture in a saucepan with the oil and fry ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
