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
Lasagna with mushrooms and artichokes
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead 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 ...
Cappellotti with pike fillets and vegetables
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
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 ...
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 ...
(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 ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
