Best 3 Talorinitalarini Recipes
**Talorinitalarini: A Journey Through the Flavors of Romagna**
Originating from the enchanting region of Romagna, Talorinitalarini is a symphony of flavors that has captivated hearts and palates for generations. This traditional Italian dish, also known as Tortelli alla Lastra, is a testament to the culinary artistry of the Romagna people.
Our culinary journey begins with two variations of this delectable dish. The first, Talorinitalarini in Brodo, takes you on a savory adventure where homemade egg pasta is enveloped in a rich and flavorful broth, infused with the essence of local herbs and vegetables. The second, Talorinitalarini al Ragu, offers a hearty and comforting embrace, as the pasta is lovingly coated in a slow-simmered meat sauce, brimming with rich flavors and aromas.
But our exploration doesn't end there. The versatility of Talorinitalarini shines through in two additional recipes. One version sees the pasta tossed in a vibrant and aromatic pesto sauce, infused with fresh basil, garlic, and pine nuts. The other presents a delightful vegetarian option, where the pasta is dressed in a light and flavorful tomato sauce, alive with the sweetness of ripe tomatoes and the tang of fresh herbs.
Each recipe holds a unique charm, inviting you to savor the diverse expressions of Talorinitalarini. So, prepare your taste buds for an extraordinary culinary voyage, as we delve into the secrets of this beloved dish from Romagna.
TALARINI
A tasty casserole perfect for a weeknight after a hard day at work (or play). Easy fixin' with ingredients you probably have on hand.
Provided by b4uc1or2
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions.
- Brown meat, onion, and garlic.
- Add tomato sauce and corn and seasoning, simmer a few minutes.
- Add olives.
- Layer drained noodles in greased casserole dish.
- Sprinkle with cheese.
- Bake at 350 degrees about 30 minutes or until brown and bubbly.
Nutrition Facts : Calories 621.5, Fat 24.2, SaturatedFat 9.1, Cholesterol 136, Sodium 742.2, Carbohydrate 64.8, Fiber 5.4, Sugar 5.3, Protein 38.3
MY GRANDMOTHER'S TALLERINI
A yummy, easy to mix crowd pleaser. Most people love this. My husband and two year old can't get enough.
Provided by Angel894
Categories One Dish Meal
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat w/onion. Season w/Tony's (use less if you're using soup mix, which already has salt).
- Add soup and water and corn. Bring to a boil.
- Add noodles and cook on medium heat for 7 minutes. .
- Add cheese and simmer until melted.
Nutrition Facts : Calories 632.5, Fat 26.9, SaturatedFat 12.2, Cholesterol 123.4, Sodium 1582.8, Carbohydrate 70.4, Fiber 4.8, Sugar 17.1, Protein 30
TAGLIARINI
In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.
Provided by Linda Smith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.
Tips:
- To make the best pasta, use high-quality durum wheat semolina flour and fresh eggs. If you don't have fresh eggs, you can use 1 tablespoon of olive oil per egg.
- When rolling out the pasta dough, make sure it is thin enough to see your hand through it. The thinner the dough, the better the pasta will be.
- When cooking the pasta, add a generous amount of salt to the water. This will help to flavor the pasta and prevent it from sticking together.
- Cook the pasta until it is al dente, which means it is still slightly firm to the bite. This will prevent the pasta from becoming mushy.
- When draining the pasta, reserve some of the cooking water. This can be used to thin out the sauce or to make a simple pasta salad.
Conclusion:
Making homemade pasta is a rewarding experience that can be enjoyed by people of all ages. With a little practice, you'll be able to create delicious pasta dishes that will impress your family and friends. So what are you waiting for? Get started today!
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