" . $titolo . "
First courses recipes

Emilian style tagliatelle

Tagliatelle all’emiliana

Ingredients for 6 servings:
300 gr fresh tagliatelle
Ragł 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 ragł following the recipe.
When half cooked, add the mushrooms chopped and, a few minutes before the ragł 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.
Emilian style tagliatelle

In the picture, Emilian style tagliatelle

More recipes tagged with... tagliatelle pasta easy recipe bolognese sauce Emilia Romagna 


Pasta alla Norma
Pasta alla Norma
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...

Pasta with beans
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 ...

Creamy two grains tagliatelle
Creamy two grains tagliatelle
(First courses)
Mix the two types of flour and impastateli (mix together) with the egg and brandy. Roll out the dough thin enough with ...

Pasta with green peas
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 ...

Puttanesca spaghetti
Puttanesca spaghetti
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...



Suggested recipes


Choose from...


Italian regions and their recipes

Italian regions and their recipes