Piedmont Recipes
TAJARIN ALL'ALBESE

TAJARIN ALL'ALBESE

Piedmontese tagliatelle

How to make the Piedmontese tagliatelle:

Knead the flour and eggs, add a little salt, form the croquettes about the size of small bread roll. Cover them for an hour or so (the only aid allowed in the dough making is to dampen ones hands with tepid water from time to time during the kneading).

Stretch the dough making a sheet of pasta and few minutes later sprinkle with yellow flour, fold it and cut it by hand into long, thin strips.

The tajarin all'albese tagliatelle, cooked and drained, are served with a thick sauce made of butter, oil, onion, tomatoes and minute pieces of chicken livers.

Recommended wines: Langhe Doc Favorita, Roero Arneis Doc.

Courtesy of Comune di Torino

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM