All recipes with Parmigiano Reggiano
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Levante-Style Stamped Corzetti with Pine Nut and Marjoram SauceStamped pasta rounds from Liguria’s Levante, dressed with a smooth sauce of pine nuts, garlic, marjoram, Parmigiano Reggiano and cream.
Spinach and ricotta gnudi with butter and sageTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Passatelli in meat brothBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
Agnolotti del Plin Burro e SalviaThe Langhe's tiny pinched pasta, filled with wine-braised meat and spinach, finished simply in butter and sage so the filling does the talking.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Parmigiana di MelanzaneThe Neapolitan way with eggplant: fried slices layered with tomato, basil, and two cheeses, baked until it slices like a promise kept.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
Tortellini in BrodoBologna and Modena’s shared treasure: thumbnail tortellini around a mortadella and prosciutto filling, served only in a clear capon broth.
Trofie al Pesto GenoveseLigurian trofie with basil pesto, potatoes and green beans, dressed off the heat.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.