Box Mirasole

1 kg
Architettura del Gusto

MENU 4 People
Ingredients : Tagliatelle 250 g
“Ragù bolognese del cortile” 180 g, “Malvasia dell’Emilia” Biologico - Azienda agricola “Donati Camillo”

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Recipe created by Chef Franco Cimini, OSteria Mirasole.. The specialties of Mirasole is meat cooked on wood fire by the Company from closed-cycle of the family of his wife, the first courses and offal.Among them, stand out the tagliatelle al ragù bolognese backyard, icon menu dish. Rare keeper of the gastronomic traditions of the countryside near Bologna, has received important awards: Three Shrimps of the guide "Italian Restaurants" Gambero Rosso 2016 "Trattoria year 2016" of the guide "The restaurants of Italy" Espresso.


Architettura del Gusto

Passion, curiosity, creativity are the three key words that led a group of friends to give life to an ambitious project, to make available, at home, a virtual chef, a recipe Starry, of exclusive ingredients, carefully chosen, excellence of Italian culinary tradition.

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Tagliatelle with Bolognese sauce backyard with eggs and biscuits stale bread

Recipe by Franco Cimini


10  min     

Price People €8,73


Additional ingredients to be found:

• Parmigiano Reggiano 100 g
• 2 eggs • Butter • Nutmeg
• Ground black pepper
• Apulian Bread 8 slices

Preparation for 4 persons


Spread the slices of bread with butter, kept at room temperature. Sprinkle with a little pinch of black pepper and one of grated nutmeg. Heat the oven to 180 degrees. Lay the bread slices on a baking sheet and bake a few minutes until you reach browning and crispiness of the slices. Turn off the oven and open the door. In a saucepan bring to boil a cup of water and cook for 3 minutes eggs. Cool them under running water and gently obtain only the yolks. Now pour the sauce contained in the jar in a pan, add a knob of butter and heat over low heat. Boil noodles in salted water for 4-5 minutes, drain and season with accurately preserving sauce but a few tablespoons for garnish. Now Serve the noodles rolling it in on themselves with a fork so as to obtain a single skein per portion. Garnish the top with a spoon remaining sauce, place the egg yolks, incastonandolo well, and lay at the side of the wafer skein of fragrant bread.
Now sprinkle with copious handful of Parmesan cheese and serve.


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