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Cuisine of the 20 Regions of Italy

FRIULI VENEZIA GIULIA
Being in northern Italy, Friuli is known for its polenta and hearty soups for cold weather.

Tagliatelle ai Semi di Papavero (Fresh Pasta with Poppy Seeds and Sugar)

friuli-pasta-poppyseeds
Ingredients Preparation
For the pasta:

  • 2 tablespoons salt
  • 1 pound fresh egg tagliatelle

For the sauce:

  • 6 tablespoons unsalted butter
  • 2 ounces poppy seeds
  • 1/4 cup sugar

 

Make the pasta: Bring 5 quarts of water to a boil. Add the salt and the pasta. Cook until al dente, then drain, reserving about 2 cups of the pasta cooking water.

Meanwhile, make the sauce: Warm the butter in a small skillet over medium heat. Add the poppy seeds and warm through until aromatic, about 2 minutes. Keep warm.

Transfer the drained pasta to a large serving platter and toss with the warm poppy seed butter. Add some of the reserved pasta cooking water as needed to thin out the sauce; it should coat the pasta nicely. Sprinkle with the sugar and toss again.

EMILIA ROMAGNA
Emilia is known for its rich pasta dishes, piadinas and of course, dishes containing Proscuitto di Parma and Parmigiano-Reggiano.

Tagliatelle Bolognese

emilia-bolognese
Ingredients Preparation
  • 1/2 lb. ground beef
  • 1/2 lb. ground veal
  • 3 Tbsp. unsalted butter
  • 1 small carrot, diced fine
  • 1 small onion, diced fine
  • 1 center rib celery, diced fine
  • 1/2 cup dry white wine
  • 1 can San Marzano tomatoes with liquid
  • sea salt
  • freshly ground black pepper
  • 2 lbs tagliatelle
Place the beef and veal in a heavy 4 quart Dutch oven. Place the pan over low heat. Cook, stirring to break up the meat into small pieces, until the meat is a uniform grayish color. Transfer to a bowl.

Increase the heat to medium and add the butter. Heat until the butter is bubbling. Stir in the carrot, onion and celery. Stir until the vegetables are softened, about 5 minutes. Add the wine and boil until reduced to 2 tablespoons.

Return the meat to the pan. Add the tomatoes and their liquid and stir to break them up. Heat to simmering. Adjust the heat so only one or two bubbles rise to the surface at a time. (Long, slow cooking is essential.) Cook, stirring occasionally-more frequently as the sauce thickens-until the sauce is very thick, about 2 to 2 1/2 hours. Halfway through the cooking, season sparingly with salt and pepper.

The finished Bolognese sauce should be more like very small pieces of meat bound with a thick tomato mixture than like a tomato sauce flecked with piece of meat. Adjust the seasoning with additional salt and pepper to taste.

Cook the tagliatelle and mix with Bolognese sauce.


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