Garganelli pasta alla Zingara with bell peppers, mushrooms and cream. Pasta alla zingara is a creamy North Italian recipe full of colourful fresh ingredients cooked in different stages and them combined with garganelli pasta to create a mouthwatering and beautiful dish. (scroll down for recipe)...
Garganelli pasta from Romagna (Emilia-Romagna)
July 18, 2018 0 Comments
Garganelli pasta from Romagna. Garganelli, also known as maccheroni al pettine, is a beautiful traditional short egg pasta which originated in Romagna, the south-east part of the Emilia-Romagna region in Northern Italy. Today garganelli pasta is considered a classic throughout Emilia-Romagna...
Summer Tagliolini Pasta Recipe with marinated vegetables
July 1, 2018 18 Comments
Summer Tagliolini Pasta Recipe with marinated vegetables. This light summer tagliolini pasta recipe from a restaurant in Bologna is so tasty, fresh and healthy. It’s also has a no-cook sauce, meaning all you have to cook is the pasta. Tagliolini Estivi. I first came across this recipe in a...
Lasagne al forno with Bolognese from Emilia-Romagna
February 27, 2018 18 Comments
Classic Lasagne al forno with Bolognese. Le lasagne alla bolognese Lasagne al forno with bolognese sauce is probably one of the best known and most popular Italian pasta dishes, alongside its cousin tagliatelle bolognese. Nowadays, there are many different kinds of baked lasagne recipes...
Tagliatelle with chicken liver; a recipe from Emilia-Romagna.
December 5, 2017 0 Comments
Tagliatelle with chicken liver. Le tagliatelle ai fegatini di pollo. Not everybody likes liver and some people can’t seem to decide if they like it or not. As a child I hated eating it. I’m sure I’m not alone in that. On the whole I wasn’t a fussy young eater...
Baked Passatelli with Pancetta and Pine nuts.
November 29, 2017 0 Comments
Baked Passatelli with Pancetta & Pine nuts. Passatelli con pancetta, pinoli e rucola. Passatelli are fresh pasta made with breadcrumbs, grana or Parmesan cheese, eggs and lemon or nutmeg. Traditionally, they were invented as a way to make soup more filling and to use stale bread leftovers...