Stuffed Tagliatelle “Girandola” with Wild Hare Ragout and Fresh Porcini

12 May Stuffed Tagliatelle “Girandola” with Wild Hare Ragout and Fresh Porcini

Weekend Special: May 13-15, 2016

Inspiration

Inspiration

As if the masterful composition of the ragout Bolognese–that succulent hallmark of Northern Italian gastronomy–weren’t enough, food-obsessed Bolognese chefs went ahead and enhanced it with Girandole di tagliatelle ripiene al sugo di lepre e porcini, augmenting sharp contours, deepening lingering flavors, coupling the quintessential sweetness with earth.

That’s not possible.

Why, yes, in fact it is. And allow Chef Luisa Silvia (lifelong student-cum-teacher in Bolognese kitchens) to show you this weekend, with a very special special.

Recipe

Recipe

Girandole di tagliatelle ripiene al sugo di lepre e porcini consists of large tagliatelle stuffed with sautéed chard, Parmigiano, eggs, and mashed potatoes. The delectable pasta is coiled and then tossed with lush ragout of wild hare and fresh porcini.