Tagliatelle al ragù alla bolognese
Ribbons of fresh egg tagliatelle coated in a deep, glossy ragù of beef and pancetta, softened with a gentle soffritto, wine and tomato, simmered for two hours until rich and spoonable.
Cookhuddle editorial selection
Cookhuddle | Italy
The Cookhuddle editorial selection of traditional recipes from Italy: tagliatelle al ragù, risotto alla milanese, carbonara, parmigiana and tiramisù. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Italy
Risotto alla milanese
A creamy, golden saffron risotto of Carnaroli rice, enriched with bone marrow, butter and Grana Padano, with grains that stay tender and the rich, flowing texture the Milanese call all'onda.
Spaghetti alla carbonara
Spaghetti coated in a silky cream of egg yolks and Pecorino Romano, with crisp, golden guanciale and plenty of black pepper: a Roman classic made with just a few ingredients and no cream.
Parmigiana di melanzane
Layers of golden fried aubergine, sweet basil tomato sauce, melting mozzarella and Parmigiano, baked until bubbling and rested until it slices cleanly: a southern Italian classic that tastes even better warm than hot.
Tiramisù
Coffee-soaked savoiardi layered with a light, silky cream of egg yolks and mascarpone, chilled until set and finished with a dusting of bitter cocoa: the classic Italian spoon-and-slice dessert.