Tagliatelle alla Ferrarese with Parmesan cream sauce and cooked ham
The gastronomy of Ferrara offers many proposals. You can find special breads, the famous Coppietta Ferrarese, cooked salami as Zia Ferrarese, and pasta made with eggs and flour, like Tagliatelle cake and Tagliatelle. This last one is a fresh pasta which you can easily find in North and in Center of Italy. The shape is the same, but the way to use eggs (some use only the yolk, some other entire eggs) and the sauce changes. A legend says that in 1487 mister Zefirano, the personal cook of Giovanni II Bentivoglio, created Tagliatelle in occasion of the marriage of the son of Bentivoglio, Annibale II, with the daughter of the Duke of Ferrara. It is only a legend created by the humorist Augusto Majani in 1931. It is sure that the name of tagliatella means cutting pasta. You first make a sheet of pasta. Then you roll it. Lastly, you cut a slice with the knife. You have tagliatella. The recipe of this version, proposes tagliatelle seasoned with a traditional sauce prepared with cream, Prosciutto cotto, butter and spinach.
£7.00 per meal
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