Tagliolini alla Langarola with Sausage, Rooster Liver and Porcini Ragu – The Pasta Venture

Tagliolini alla Langarola is a wealthy and hearty sausage pasta dish typical of the attractive Langhe space within the Piemonte (Piedmont) area in North West Italy.

The truth is, ‘langarola’ comes from the phrase ‘Langa’, which is the native identify for the realm. This a part of Piemonte is a UNESCO World Heritage web site famend for its white truffles, Barolo wines and hazelnuts in addition to its tagliolini recipes.

Historical past

Referred to as tajarin within the native dialect this usually recent tagliolini pasta may be very conventional in Piemonte. Tagliolini is kind of just like tagliatelle however narrower and finer, solely 2-3mm in width.

Selfmade tajarin in Piemonte may be very egg-yolk wealthy with as much as 30-40 egg yolks getting used for a kilo of flour! This offers the pasta a robust golden colour and wealthy style.

Typically paired with the Alba white truffles for which the Langhe space is known, Piemontese tagliolini are additionally served with porcini mushroom ragu or ragu comprised of braised meat or sausage, simply liver or, like on this recipe, liver and meat.

Historic Variations

This tagliolini pasta alla langarola, is made with hen livers, sausage and porcini mushrooms. Nevertheless, there are different variations of this sauce with the identical identify which use floor meat (normally beef or veal) or simply liver. Whichever meat is used, this recipe almost at all times consists of porcini mushrooms.

I made a decision to strive the sausage and liver model of this tagliolini pasta alla Langarola as a result of, though I’ve made, eaten and posted recipes for pasta with sausage ragu and pasta with hen liver, combining them was new to me. 

This ragu was actually wealthy and hearty! Good consolation meals for the chilly days we expertise right here in Verona!

I beloved the mixture of the meat with the porcini. I used frozen porcini however dry would work nicely too. Usually, I discover dry porcini too robust however right here the ragu is wealthy and the mushrooms have to have a robust taste with a view to compete with the meat and liver.

When you’re desirous about exploring a unique tackle this recipe, I additionally made another model utilizing Tajarin pasta with beef sausage.

The Pasta!

Tagliolini can be a implausible pasta particularly when recent or selfmade. Fortunately for me, I can discover recent tagliolini.

Nevertheless, I undoubtedly wish to strive making it myself in the identical method they do it in Piemonte. When you can’t discover tagliolini, you’ll be able to, after all, use different lengthy or ribbon pasta. Tagliatelle can be nice and even spaghetti would work nicely.

I’ve added consuming this tagliolini pasta alla Langarola dish in Langhe to my bucket record, however till that occurs I’ll need to repeat it at residence myself! I’m positive you’ll really feel the identical when you strive it!

Substances

• Tagliolini Pasta: Tagliolini is also called ‘tajarin’ within the native Piemontese dialect. It’s a flat lengthy ribbon pasta that’s narrower and finer than tagliatelle. When you can’t discover tagliolini, tagliatelle is a superb substitute.
• Dried or Frozen Porcini: These wealthy mushrooms add a savory kick to the recipe. You should use frozen or dried, however should you’re utilizing dried porcini, guarantee to soak them in heat water beforehand.
• Onion, Carrot, and Celery (1 every): Collectively these are often known as a soffritto (Italian mirepoix) and are a part of the bottom of the ragu. Ensure that to finely chop them for a extra harmonious mix of flavors within the sauce.
• Rooster Livers: These needs to be totally cleaned and chopped earlier than use.
• Italian Pork Sausage: Right here we’re utilizing solely the sausage meat, discarding the casing. This flavorful ingredient provides a meaty richness to the dish.
• Pink Wine: Including a splash of crimson wine to the sauce helps to deepen the flavour.
• Tomato Passata or Cherry Tomatoes: You should use both passata or cherry tomatoes, relying in your choice.
• Bay Leaves: Contemporary bay leaves give a refined depth to the sauce’s taste profile. Bear in mind to take away them earlier than serving.
• Butter: Butter is used for each sautéing and ending the dish and provides richness to the dish.
• Grana Padano: This can be a sort of parmesan cheese from northern Italy. When you can’t discover Grana Padano cheese, Parmigiano Reggiano is a wonderful various.

Skilled Suggestions

• Prepping Sausages: To take away the pores and skin out of your Italian pork sausages, make a shallow minimize alongside the size of the sausage with a pointy knife. Peel again the casing; it ought to come away simply.
• Hydrating Porcini: When you’re utilizing dried porcini, it’s important to hydrate them in sizzling or heat water earlier than utilizing them.

Making ready Rooster Livers:

1. Setup: Begin by establishing a clear work space. Have a clear reducing board, a pointy paring knife, and two bowls – one for the ready livers and one for the trimmings.
2. Rinse: Rinse the hen livers gently below chilly operating water to take away any particles.
3. Trim: Place a liver on the reducing board. Along with your knife, rigorously minimize away any seen fats or connective tissue. These elements may give the liver a troublesome, chewy texture when cooked.
4. Separate Lobes: Every hen liver has two lobes linked by a skinny membrane. Use your knife to chop this membrane and separate the lobes.
5. Examine and Lower: Look over the separated lobes and if there are any greenish spots (gallbladder remnants) take away them. After, chop the hen livers into small chunks.

Step by Step Directions

1) When you’re utilizing dried porcini, soak them in heat water for 20-Half-hour then drain and chop them.

2) In a big skillet over medium-high warmth add the butter, chopped hen livers and bay leaves.

3) Prepare dinner the hen livers till they’re brown, then add the chopped sausage meat, stirring to mix.

4) Add one other small knob of butter and add the chopped onion, celery and carrot. Sauté the greens for about 4-5 minutes till they’re softened.

5) Add the chopped porcini to the skillet and proceed to sauté the combination for an additional 4 minutes.

6) Pour in half a glass of crimson wine, let it evaporate, then add the tomato passata/cherry tomatoes. Season with salt and pepper to style.

7) Cowl the skillet and simmer the sauce over a low warmth for no less than Half-hour.

8) In the meantime, boil a big pot of water for the pasta. Add salt as soon as it begins to boil and convey it again to a boil. Prepare dinner the pasta in line with the package deal directions till al dente. As soon as the pasta is finished, drain it.

9) Stir in one other knob of butter of butter into the sauce then combine within the pasta gently, ensuring the it’s well-coated.

10) Plate the pasta and garnish with a sprinkle of recent parsley and an excellent quantity of grated Grana cheese.

Storage and Leftovers

When you have leftovers, switch them to an hermetic container and refrigerate. They need to hold nicely for as much as 2 days.

Once you’re able to get pleasure from them once more, switch the leftovers to a microwave-safe bowl, cowl and warmth till sizzling. You should definitely stir the pasta midway by means of to verify the pasta and it’s sauce reheats evenly.

Recipes You Might Like

When you make this tagliolini alla Langarola recipe, I’d love to listen to the way it seems. Please write a remark right here on the weblog, e-mail me or put up a touch upon the Pasta Project Facebook page.

Your suggestions is admittedly appreciated!

Buon appetito!

Tagliolini alla Langarola with Sausage, Rooster Liver and Porcini Ragu

Jacqueline De Bono

This wealthy hearty pasta recipe from Piedmont is ideal consolation meals for chilly winter days!

Prep Time 30 minutes minutes

Prepare dinner Time 30 minutes minutes

Complete Time 1 hour hr

Course Foremost Course

Delicacies Italian, Northern Italy, Piedmont-Piemonte

Servings 4

Energy 814 kcal

Substances 

US CustomaryMetric

 

1x2x3x

• 14 oz tagliolini pasta
• 1 oz dried or frozen porcini soaked (if dried) and chopped
• 1 onion peeled and finely chopped
• 1 carrot washed and finely chopped
• 1 stalk celery washed and finely chopped
• 7 oz hen livers cleaned and chopped
• 7 oz Italian pork sausage. skinned and chopped
• 14 oz tomato passata or 400 g cherry tomatoes I like to make use of half and half
• 2 bay leaves
• 1 ¾ oz butter
• salt to style and for pasta
• black pepper to style
• 1 handful recent parsley chopped (for serving)
• 1 ½ oz Grana cheese grated (for serving)

Directions 

• In a big skillet over medium-high warmth add the butter, chopped hen livers and bay leaves.

• Prepare dinner the hen livers till they’re brown, then add the chopped sausage meat, stirring to mix.

• Add one other small knob of butter and add the chopped onion, celery and carrot. Sauté the greens for about 4-5 minutes till they’re softened.

• Add the chopped porcini to the skillet and proceed to sauté the combination for an additional 4 minutes.

• Pour in half a glass of crimson wine, let it evaporate, then add the tomato passata/cherry tomatoes. Season with salt and pepper to style.

• Cowl the skillet and simmer the sauce over a low warmth for no less than Half-hour.

• In the meantime, boil a big pot of water for the pasta. Add salt as soon as it begins to boil and convey it again to a boil. Prepare dinner the pasta in line with the package deal directions till al dente. As soon as the pasta is finished, drain it.

• Stir in one other knob of butter of butter into the sauce then combine within the pasta gently, ensuring the it’s well-coated.

• Plate the pasta and garnish with a sprinkle of recent parsley and an excellent quantity of grated Grana cheese.

Notes

• When you’re utilizing dried porcini, soak them in heat water for 20-Half-hour then drain and chop them.
• When you can’t discover tagliolini, you’ll be able to, after all, use different lengthy or ribbon pasta. Tagliatelle can be nice and even spaghetti would work nicely.
• Leftovers could be stored in an hermetic container and saved within the refrigerate for as much as 2 days. 

Vitamin

Energy: 814kcalCarbohydrates: 95gProtein: 35gFats: 33gSaturated Fats: 15gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.4gLdl cholesterol: 244mgSodium: 698mgPotassium: 1176mgFiber: 7gSugar: 10gVitamin A: 9149IUVitamin C: 26mgCalcium: 192mgIron: 9mg

Key phrase Pasta alla Langarola, Tagliolini alla Langarola, Tagliolini alla Langarola with sausage

PIN FOR LATER:

If you’re desirous about studying tips on how to make selfmade pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my mates in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a duplicate of considered one of my seasonal pasta recipes cookbook!?