Tagliatelle with ragout of Mora Romagnola
A variation of the classic tagliatelle ragout with meat typical of the Romagna countryside and an even tastier flavour.
Ingredients
For 4 persons:
- 800 g egg noodles
- 80 g celery and carrots guilienne
- 20 g chopped onion
- 100 g of peeled and hollowed Vesuvian cherry tomatoes
- 40 g of Brisighello extra virgin olive oil
- 200 g Mora Romagnola loin of pork
- 1 kg of sweet Cervia salt
Preparation
With Cervia salt, form a layer in a baking tin about 2 cm high.
Grease the meat, slice it and cut it into sticks.
Separately brown the celery and carrots and add the onion and then the cherry tomatoes.
Add the meat and the noodles, boiled al dente.
Recipe published in Le ricette del Sale di Cervia published by I.P.S.E.O.A. Cervia
Thanks to the students and teachers of the Cervia "Tonino Guerra" Hotelier Institute
The image is only intended to illustrate the basic ingredient of the recipe.
Official Tourist Information Site of Cervia