Recipes Index - page 2

Tagliatelle with Lamb Ragu -- Tagliatelle con Ragu d'Agnello
A lamb sauce that will be perfect with tagliatelle or other long-stranded pasta: just the thing for a crisp early spring day.

Dr. Stu's Sugo alla Bolognese
Sugo alla bolognese, a rich pasta sauce made primarily from ground meat, may have originated in Bologna, but has spread throughout much of central-Northern Italy, and as is the case with any popular dish, there are a great many variations. And this brings us to Dr. Stu, who has shared a number of delightful recipes over the years. Regarding Sugo alla Bolognese, he says, "How can you give a recipe for this dish without milk? Just give it a try and see what you think. You will love it."

Vermicelli alla Campolattaro II
Vermicelli alla Campolattaro II: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name.

Bolognese Sauce, Sugo Alla Bolognese
You may grow old, even doddering, but if you know how to make a good meat sauce for pasta people will still beat a path to your door.

The Great Feast-Day Ragù -- Gran Ragù della Festa
A Sicilian festive ragù is -- often -- the reason for the festivities, according to Pino Correnti, author of Il Libro D'Oro della Cucina e Dei Vini di Sicilia. It's an occasion to gather friends and relatives around the table and enjoy hand made maccarruni, both for baron and plebe, with the difference that the former will enjoy the three elements of the more opulent tradition: farsumagru, purpetti, and sasizza fritta.

Bucatini, and a Sausage-and-Eggplant Sauce
Bucatini, and a Sausage-and-Eggplant Sauce: The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. Here's another idea.

Orecchiette with Veal Sauce, Orecchiette al Vitello
Orecchiette, pasta shaped like little ears, are a southern specialty, from Puglia, and very good with a rich veal sauce.

Fettuccine alla Badessa, a Creamy Chicken Sauce for Pasta
Fettuccine alla Badessa is a rich creamy pasta sauce that's a perfect way to use up the leftovers from a roast; they're rich, but will be quite nice on a cold winter day.

Vermicelli alla Campolattaro III
Vermicelli alla Campolattaro III: Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The third, which is by far the most elaborate, and would work nicely at a banquet, perhaps, or when one wanted to impress one's guests. To serve 6:

Farsumagru
Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients, including meats.

Rich Tajarin -- Tajarin Ricchi
Every region of Italy has a type of pasta, and Tajarin are what one finds in the Langhe of Piemonte. The pasta are quite similar to tagliatelle but cut very finely -- the strands should be 1/12th of an inch, about 2 mm, wide. Cutting them this thin is a demonstration of skill on the part of the cook, and in the past one can be certain that every woman who frequented a kitchen (i.e. all but the wealthy) learned the art as a girl. Here's a "traditional" recipe:

Orecchiette with Meat Sauce -- Orecchiette al Ragú
Though the recipe calls for orecchiette, a puglian specialty, the meat sauce will also work well with calzoncelli.

Tagliatelle with Mortadella -- Tagliatelle alla Mortadella
Tagliatelle with Mortadella, or Tagliatelle alla Mortadella: Mortadella, Bologna's signature cured meat, is now available in the US. It's excellent in sauce for pasta. And also quick, tasty, and easy.

Tagliatelle with Chicken Gibblet Sauce -- Tagliatelle con Sugo di Rigaglie
This pasta sauce is similar to that used in Vincisgrassi, though the end result is less elaborate. And, by modern standards, a little lighter on the arteries. The cooks of the Marche region traditionally divide pasta sauces into three categories: minced sauces, fake sauces, and festive sauces. Minced sauces are based on sautéed lard, seasoned with herbs and greens. Fake sauces are for daily uses, and contain no meat. Festive sauces, on the other hand, do contain meat.

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