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Tagliatelle al ragú, Bologna - Instagram by fred76vr
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Tagliatelle al ragú, Bologna - Instagram by fred76vr

Tagliatelle al ragú, Bologna - Instagram by fred76vr

Instagram post by @fred76vr • Mar 12, 2014 at 11:20am UTC

Tagliatelle al ragú

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@morenaemme Tagliatelle al ragù della nonna, spettacolo per definizione | Un weekend con #EmiliaRomagnaInTavola
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@morenaemme Tagliatelle al ragù della nonna, spettacolo per definizione | Un weekend con #EmiliaRomagnaInTavola
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Supersnelle tagliatelle met courgette, tomaat en pesto
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Supersnelle tagliatelle met courgette, tomaat en pesto
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Tortellini in brodo - Emilia Romagna
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Find this Pin and more on Veggie Art by Skyy Sing.
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Wash and slice the mushrooms, cut the tomatoes into quarters. In a pan stir fry for a minute the garlic with 2 tbsp of olive oil. Add the mushrooms and stir fry for 3 to 4 minutes.

A few toasted breadcrumbs will give this pasta a crunchy bite and add extra flavour.

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Traditional Tortellini filling: mortadella, prosciutto, pork side, parmesan cheese http://www.yummy-italy.com/
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passatelli in brodo con pecorino di fossa
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passatelli in brodo con pecorino di fossa

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Deze quiche met champignons en courgette is gemaakt zonder deeg. Dat betekent een koolhydraatarme maar eiwitrijke maaltijd. Gezond en lekker voor de herfst.

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Embedded image permalink Tortellini ingredients.

Embedded image permalink Tortellini ingredients.

CARPACCIO~ First created  at Harry's Bar in 1950, at the time of an exhibition of the Venetian painter, Vittorio Carpaccio. Thin slices of the finest raw beef are pounded paper thin, and marinated in olive oil, lemon, with shavings of white truffle or Parmesan. Served at room temperature, with a topping of rocket lettuce.

Carpaccio: Invented in Harry's Bar - Venezia

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Balanzoni has made pasta during one of Yummy Italy's cooking classes. The pastry is made with eggs, flour and spinach and the Balanzoni are filled with Mortadella, ricotta and Parmigiano Reggiano

Balanzoni has made pasta during one of Yummy Italy's cooking classes. The pastry is made with eggs, flour and spinach and the Balanzoni are filled with Mortadella, ricotta and Parmigiano Reggiano

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