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.

Actually, ‘langarola’ comes from the phrase ‘Langa’, which is the native title 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.

Tagliolini pasta alla Langarola in a bowl and garnished with fresh parsley

Historical past

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

Do-it-yourself tajarin in Piemonte could be very egg-yolk wealthy with as much as 30-40 egg yolks getting used for a kilo of flour! This provides the pasta a powerful golden coloration and wealthy style.

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

Tagliolini pasta alla Langarola in a bowl with a fork

Historic Variations

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

I made a decision to attempt 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 rooster 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 cherished the mix of the meat with the porcini. I used frozen porcini however dry would work effectively too. Usually, I discover dry porcini too sturdy however right here the ragu is wealthy and the mushrooms must have a powerful taste with a purpose to compete with the meat and liver.

In case you’re excited about exploring a distinct tackle this recipe, I additionally made an alternate model utilizing Tajarin pasta with beef sausage.

Tagliolini pasta alla Langarola ingredients on a wooden board

The Pasta!

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

Nonetheless, I undoubtedly wish to attempt making it myself in the identical manner they do it in Piemonte. In case you can’t discover tagliolini, you possibly can, after all, use different lengthy or ribbon pasta. Tagliatelle can be nice and even spaghetti would work effectively.

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

Components

Tagliolini pasta alla Langarola prepped in bowls
  • Tagliolini Pasta: Tagliolini is often known as ‘tajarin’ within the native Piemontese dialect. It’s a flat lengthy ribbon pasta that’s narrower and finer than tagliatelle. In case 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 for those who’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. Be sure that to finely chop them for a extra harmonious mix of flavors within the sauce.
  • Rooster Livers: These ought to be completely 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 purple 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: Recent bay leaves give a delicate 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. In case you can’t discover Grana Padano cheese, Parmigiano Reggiano is a wonderful various.

Professional Ideas

  • Prepping Sausages: To take away the pores and skin out of your Italian pork sausages, make a shallow reduce alongside the size of the sausage with a pointy knife. Peel again the casing; it ought to come away simply.
  • Hydrating Porcini: In case 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 rooster livers gently below chilly operating water to take away any particles.
  3. Trim: Place a liver on the reducing board. Together with your knife, fastidiously reduce away any seen fats or connective tissue. These elements can provide the liver a troublesome, chewy texture when cooked.
  4. Separate Lobes: Every rooster 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 rooster livers into small chunks.

Step by Step Directions

1) In case 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 rooster livers and bay leaves.

Chicken liver, bay leaves and butter in a pan

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

Italian sausage added to the pan

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.

Chopped onion, carrot and celery added to the pan

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

Porcini mushrooms added to the mixture

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

Cherry tomatoes added to the mixture

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 based on 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.

Tagliolini alla Langarola in a pan

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

tagliolini alla langarola in a bowl with a fork

Storage and Leftovers

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

Whenever you’re able to take pleasure in them once more, switch the leftovers to a microwave-safe bowl, cowl and warmth till sizzling. You’ll want to stir the pasta midway by to verify the pasta and it’s sauce reheats evenly.

Recipes You Could Like

In case 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 publish a touch upon the Pasta Project Facebook page.

Your suggestions is actually appreciated!

Buon appetito!

tagliolini pasta alla langarola with sausage in a bowl

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

Prepare dinner Time 30 minutes

Complete Time 1 hour

Course Foremost Course

Delicacies Italian, Northern Italy, Piedmont-Piemonte

Servings 4

Energy 814 kcal

Components 

 

  • 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 rooster 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 rooster livers and bay leaves.

  • Prepare dinner the rooster 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 one more 4 minutes.

  • Pour in half a glass of purple 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 based on 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 a superb quantity of grated Grana cheese.

Notes

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

Diet

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

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Tagliolini alla Langarola

In case you are excited about studying easy methods to make selfmade pasta and various kinds of gnocchi, try my store web page for some nice video on-line programs from my pals in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a duplicate of certainly one of my seasonal pasta recipes cookbook!?

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