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Red Wine Tagliatelle With Cavour Ragù: The Perfect Recipe

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Nutritional information

365
calories

Red Wine Tagliatelle With Cavour Ragù: The Perfect Recipe

  • 2 hours and 30 minutes
  • Serves 10
  • Medium

Directions

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We are proud to offer you a historic Piedmontese recipe that just arrived from the kitchen of a great restaurant: the Santisè in Calliano.

We are talking about red wine tagliatelle with Cavour ragù, also called Comodino di frattaglie. Yes, it means “offal bedside table.”

Lovers of Piedmontese cuisine are well aware that offal is recurrent in this cuisine. The Piedmontese are masters in making this humble ingredient delicious, which becomes pure magic if worked to perfection.

Comodino (bedside table) comes from the Piedmontese dialect “cumudà,” which means seasoned, accommodated. The dressing is a delicacy, especially if you prepare the tagliatelle with wine. Very simple to make.

Here is the recipe for a tremendous Piedmontese dish: we again thank the Santisè restaurant in Calliano, province of Asti, a temple of good gastronomy.

Ingredients of red wine tagliatelle with Cavour ragù

Tagliatelle with red wine

  • 300 g of white flour
  • 300 g of durum wheat semolina
  • 200 g of finely ground cornmeal
  • 4 eggs
  • 2 egg yolks
  • 100 cc of red wine

Cavour ragù

  • 1 kg of chicken livers and giblets
  • 00 grams of sausage
  • 1 chicken breast (500 grams)
  • 3 shallots
  • 1 leek
  • 1 stalk of celery
  • 1 carrot
  • Aromatic bunch: 2 bay leaves, 3 sprigs of rosemary, 3 sprigs of thyme.
  • 15 grams of salt and pepper
  • 100-200 grams of broth
  • 100 cc dry Marsala
  • 50 cc brandy
  • 4/5 tablespoons of tomato sauce
  • 100 g of butter (half in the sauté and half in the meat)
  • 2 tablespoons extra virgin olive oil

How to prepare red wine tagliatelle with Cavour ragù (livers and offal)

All the ingredients are kneaded, the dough rests, and a thin sheet is rolled out. Recipe

In a heavy-bottomed pan, melt 3 knobs of butter and 6 tablespoons of oil, and gently brown the shallot, carrots, celery, and leek.

In another pan, sauté the giblets and the liver previously cut, cleaned of excess fat, and cut into chunks. Add salt pepper and add to the shallot base, repeatedly mix, wet with marsala and brandy, flame and let it evaporate, add the tomato sauce, the sausage (previously degreased with a bit of white wine), a ladle of broth, cook for about 20 minutes.

Cook the tagliatelle in wine, or even the normal ones if you don’t have much time available, drain when they are al dente, and finish cooking the last few minutes in a pan with the meat sauce.

Which wine to pair with red wine tagliatelle with Cavour ragù (livers and offal)?

We choose a sumptuous wine like Barolo Rinaldi, a lovely wine with robust tannins.

Recipe courtesy of the Santisè Restaurant
Strada Castelletto 2, Calliano, Asti
Telephone: 0141 928747

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