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INGREDIENTS (serves 4)
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For “tagliatelle” noodles:
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Plain flour, ½ kg
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Eggs, 5
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Water or white wine, 1-2 tbl
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For ragoût:
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Rabbit livers, 100 g
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Dried porcini, 50 g
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Fresh pork sausage, 50 g
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“Gusti”: celery, carrot, onion, garlic, rosemary, sage, parsley
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Extra-virgin olive oil – butter – lard
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Fresh tomato sauce, 2 tbl
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Dry Marsala-wine, 1 glass
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Dolcetto red wine, 1 glass
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PREPARATION
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Prepare the dough as indicated in the previous ravioli recipe
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When yellow and firm form the dough into a thin sheet using a
rolling-pin or passing it through the largest rollers of the pasta machine
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Slice the sheets (by hand or through the machine) into ½ cm ribbons
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Leave your “tagliatelle” aside
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In the meantime, prepare the ragoût, browning the livers in a pan with
extra-virgin olive oil, butter, lard, vegetables and fresh aromatic
herbs (all chopped) – when golden brown, sprinkle with red wine
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Add the porcini (soaked in water and dry Marsala, then squeezed) and mince
with the pork sausage removed from its skin
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Combine with tomato sauce and the remaining red wine
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Drop the tagliatelle in a large pot of boiling, salted water
for a couple of minutes – drain
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Sauté in the ragoût pan
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Place on serving plates and dust with abundant, fresh grated
Parmesan cheese
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