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TAGLIATELLE AL RAGÙ DI VERDURE (con Zafferano e Passita) Ricetta di Chef Max Mariola

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Chef Max Mariola
Chef Max Mariola
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Recipe Information

Recipe Available
Video-Specific Recipe

Sautéed Vegetables with Fettuccine

Cultural Context

Sautéed vegetables with fettuccine is a classic Italian dish that highlights the vibrant flavors of seasonal produce. Traditionally served as a light main course, it offers a delightful mix of textures and tastes, making it a popular choice for weeknight dinners. This dish can easily be adapted with various vegetables, reflecting the local harvest and personal preferences, and has gained popularity worldwide for its simplicity and healthfulness.

ItalianITmain
30 min
medium
4 servings
Servings4
Tagliatelle di Campofilone
Salame Passita
Sedano
Cipolla
Carota
Zafferano
Formaggio di fossa
Burro
Sale
Pepe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

1

Preparare il ragù bianco con sedano, cipolla e carota.

2

Aggiungere lo zafferano per colorare e aromatizzare il ragù.

3

Cuocere le tagliatelle di Campofilone.

4

Mantecare la pasta con burro e formaggio di fossa.

5

Impiattare e servire.

Cooking Techniques

sautéingboiling

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milkgluten
Local Name: Fettuccine con Verdure Saltate

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