" . $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 


Bigoli with duck meat sauce
Bigoli with duck meat sauce
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...

Tuscan cannelloni
Tuscan cannelloni
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...

Bigoli with sardines
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 ...

Tortellini bolognese
Tortellini bolognese
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...

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