21 Sep TAGLIATELLE RIPIENE, RAGOUT DI QUAGLIA E LA SUA COSCIETTA AL PORTO
Weekend Special: September 22 -24, 2017
Quail is really popular in Northern Italy where it is often combined with risotto in different recipes. Quail is a healthy meat with little cholesterol and easy to digest. The idea for “pasta and quail” with special flavors comes from Luisa Silvia to celebrate the habits of her region – Emilia Romagna.
Large tagliatelle – dough made of yolk of eggs and 0-0 flour, filled with stracchino and mascarpone, mixed with majoram and topped with a ragout made of quail meat, shallots, porcini mushroom and port wine. Finished with a quail reduction.