Tagliatelle Pasta Dishes - Traditional Italian Recipes from Massimo Spigaroli

Tagliatelle, a wide type of pasta popular in central and northern Italy, is enjoyed in countless variations. Here, we delve into three classic pasta dishes from Massimo Spigaroli, a renowned chef, starting with a traditional Ragù di Cortile, followed by two others: Tagliatelle alla Funghi and Tagliatelle alla Bolognese. Each recipe is rich with authentic flavors and detailed preparation methods to elevate your home cooking experience.

Ragù di Cortile (Tagliatelle Col Ragù di Cortile)

Begin with deboning rabbit, goose, and chicken. Chop onions, carrots, and celery to make a soffritto. Finely chop Parmigiano-Reggiano rinds into small pieces. Prepare a broth using bones and celery leftovers. Dice the meat into small cubes, keeping the chicken skin, and grind the goose and chicken fat. Brown the meat in olive oil before removing it from the pan. Add butter knots to the pan and brown the soffritto. Return the meat, allowing it to simmer with white wine until the alcohol evaporates. Season with a few touches of salt and freshly crushed tomatoes. Let it cook with the broth for at least an hour. Stir occasionally, and add the Parmigiano-Reggiano rinds for the last hour of cooking. Keep the pan contents from burning at the bottom using a wooden spoon. Serve the ragù with tagliatelle cooked for 3 minutes in boiling water, tossing gently until the pasta is al dente. Finish with a drizzle of traditional Balsamic Vinegar of Reggio Emilia and a generous amount of Parmigiano-Reggiano cheese.

Tagliatelle alla Funghi

For a dish filled with delightful earthy flavors, try Tagliatelle alla Funghi. Begin by sautéing sliced onions and garlic in olive oil with salt and pepper until translucent. Add the mushrooms and increase the heat for a few minutes. Add white wine and bring to a light boil, then add chicken stock. Cover and simmer for 20 minutes, stirring every 5 minutes. Increase the heat and add cream, bringing it to a boil twice. Remove from heat and chill overnight. Cook the tagliatelle until al dente and toss with the mushroom sauce and fresh herbs such as dill and chives. Serve with quality shaved Parmigiano-Reggiano.

Tagliatelle alla Bolognese

A classic Italian favorite, Tagliatelle alla Bolognese, features a rich meat sauce. Start by sweating onions and garlic in a deep pot with oil, salt, and dried herbs. Add canned tomatoes and simmer, covered, for 20 minutes. In a separate pan, fry minced beef with the remaining oil, using a wooden spoon to break up the meat. Add the beef to the tomato sauce and simmer for 40 minutes, stirring occasionally. Mix in fresh herbs and let it chill overnight. Cook the tagliatelle al dente and toss with the Bolognese sauce. Serve topped with a shaving of Parmigiano-Reggiano.

Massimo Spigaroli's recipes are perfect for pasta lovers seeking authentic Italian flavors. These dishes are not only mouth-watering but also rich in culinary tradition and history. Whether you are a seasoned chef or a beginner in the kitchen, these recipes provide a rewarding experience from start to finish.