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
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
Chefs advice
I suggest to match this dish with Cagnina di Romagna, Brunello di Montalcino, Bardolino.
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
Chefs advice
I suggest to match this dish with Cagnina di Romagna, Brunello di Montalcino, Bardolino.
In the picture, Emilian style tagliatelle
Linguine with seafood
(First courses)
Clean clams and place into a bowl with abundant lightly salted water; let them rest for 2-3 hours. Brush mussels, clean ...
(First courses)
Clean clams and place into a bowl with abundant lightly salted water; let them rest for 2-3 hours. Brush mussels, clean ...
Puttanesca spaghetti
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
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 ...
(First courses)
Mix the two types of flour and impastateli (mix together) with the egg and brandy. Roll out the dough thin enough with ...
Bigoli with sardines
(First courses)
Remove the head and fishbone from the sardines; wash and dry them. Brown the garlic with the oil in a frying pan. Add t ...
(First courses)
Remove the head and fishbone from the sardines; wash and dry them. Brown the garlic with the oil in a frying pan. Add t ...
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 ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
