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
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