Tagliolini
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Tagliolini (Script error: No such module "IPA".) or taglioni is a type of ribbon pasta, long like spaghetti, roughly Template:Cvt wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin[1] and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt.[2][3] It is typically served with butter and truffles (tajarin ai tartufi)[4] or sugo d'arrosto, a sauce made from the drippings of roast meat.[5] Tagliolini have a short cooking time, especially when made from fresh dough, and work best with light sauces, fish, delicacies or soups.
The word tagliolini is a diminutive of tagliare, which means 'to cut'.[6]
Variations
- Tagliolini al limone (with lemon)[7]
- Tagliolini di Campobasso (prepared as usual in the town of Campobasso)[8]
- Tagliolini alle verdure (with vegetables)[9]
- Tajarin albesi (prepared as usual in the town of Alba, Piedmont)[10]
- Tagliolini con il sugo d'arrosto (in meat roast sauce)[11]
- Tajarin al Tartufo
- Tajarin con sugo di carne e fegatini (Tagliolini in meat sauce and liver)[12]
- Tajarin al ragù di salsiccia [13]
See also
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References
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- ↑ Angela Frenda: Esplora il significato del termine: Profumo di Costiera con i tagliolini al limoneProfumo di Costiera con i tagliolini al limone, Corriere Della Sera, RCS Mediagroup SpA 2013, retrieved 19 December 2015
- ↑ Tagliolini di Campobasso, Cookaround, Banzai Media, retrieved 20 December 2015
- ↑ Tagliolini con verdure crude, VicenzaToday, 18 May 2015
- ↑ ilgiornaledelcibo.it Tajarin albesi Script error: No such module "webarchive"., retrieved in November 2012
- ↑ Tagliolini con il sugo d’arrosto alfuoco, retrieved in November 2012
- ↑ Script error: No such module "citation/CS1".
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