Tagliatelle n.203 The Wood


Tagliatelle n.203 The Wood



  • Tagliatelle n.203 La Molisana   320g
  • Carcasses   100g
  • Carrots   80g
  • Leftover meat   80g
  • Celery   50g
  • Truffle   40g
  • Onion   n.1 pz
  • Red wine   1 glass
  • Extra virgin olive oil   to taste
  • Salt   to taste


In a saucepan, pour a bit of extra virgin olive oil, onion, carrots cut into mirepoix, celery and let it brown. Halfway through cooking, add the scraps of meat, the carcasses and deglaze with a glass of red wine. Stir in 3 quarts of water and let it cook on low heat for about 3 hours. Once thickened the bottom, filter and set aside.

In boiling salted water cook the Tagliatelle 203, drain al dente and sauté the pasta in the demi glace. Serve and add the grated truffle.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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