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Home Flavours Traditional Recipes Pasta and rice dishes Tagliatelle with Sculpit

Tagliatelle with Sculpit

tagliatelle stridoli JPGTagliatelle agli Stridoli

Stridolo (Sculpit) is a herb harvested from April to October, which can be found on the edge of cultivated land, in the woods, and in mountain pastures. Its vulgar name comes from the sound produced by the leaves when you bring them to your lips. The sprigs are harvested before blooming and used in cooking, mainly for pasta, meat, vegetables and salads.

Difficulty: Medium

Ingredients: 2 sausages, 2 slices of pancetta, 4 ripe tomatoes, 300 g. of sculpit, 400 g of tagliatelle pasta, extra virgin olive oil.

Preparation: Cook the sausages in a pan with a little oil and the diced pancetta; cook until golden brown, then add fresh tomatoes and sculpit. Cook the pasta in boiling salted water, drain it, and place the pasta in the pan with the sauce, frying it for a few seconds

Last modified Apr 02, 2013

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