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Pasta



NORTHERN ITALIAN PASTA (I bet this is totally DIFFERENT from what you think is "pasta")

 

There is no "Bolognese" meat sauce. It is called Ragu' and comes from Bologna (you can use this ragu" on tagliatelle spaghetti, ravioli, tortellini and lasagna, so it is very useful). More importanly you can make a large amount of it and freeze it or refrigerate it and use it later. More important still: kids love it!

 

Ragu'

 

Ragu' take 2

 

See how they make it in Italy (but beware: the Heston Blumenthal final recipe is his creation and not the original)

 

in Bologna they do not use Milk, but in Modena they do. Also true Bolognese Ragu' Contains both pork and beef. Tomatoes should be of the "San Marzano" variety.

 

Ragu' "Bolognese" with Milk (that would make it "Modenese")

 

In this day and age, where time is so important, I give you license to take shortcuts and simplify

 

Easy Bolognese

 

Gnocchi

 

Gnudi

 

Ravioli In northern Italy, when the filling is meat-based, ravioli change their name to Agnolotti. ravioli and agnolotti are usually eaten dry, or more infrequently, in a broth.

 

Agnolotti

 

Tortellini these can be eaten dry or in a broth (see below)

 

Tortellini in Brodo

Tortelli in Brodo

 

Tortelli con la coda (tortelli with the tail) In Piacenza tortelli have a tail!

 

Tortelli con la coda 2

 

Marubini

 

Malfatti

 

Casoncelli (Casunsei) Bergamo style

 

Casoncelli (Casunsei) Bergamo Style Detailed recipe

 

Casoncelli Bergamasca (Casunsei) Spanish Recipe

 

Casoncelli (Casunsei) Brescia style 

 

Strozzapreti (Priest Stranglers)

 

Strozzapreti

 

Mariconde Unfortunately no English language video


Vincisgrassi

 

Spaghetti Milanese 1

 

Pasta alla Milanese 2

 

Pasta Milanese 3

 

Canederli (Knoedel)

 

Raviolo Aperto


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