taglierini

“SERVES 4-6unsalted butter 100golive oilcloves of garlic 2, finely choppedporcini or other mushrooms 300glemon zest of ½grated parmesan cheese a handfulfresh egg taglierini pasta or tagliatelle 500gflat leaf parsley a handful, choppedMelt the butter slowly in a large flat frying pan with a small amount of olive oil.”

The Guardian: Sam Harris's Italian Christmas recipes

“A bresaola and pecorino taglierini, decorated with spring peas and ramps, is tasty and satisfying, and the special risotto, purple asparagus and artichoke with a healthy dose of Asiago cheese and crunchy caramelized shallots, offers a palate-pleasing meld of flavor and texture.”

Simon & Schuster: Georgia’s Kitchen

“First, there is the homemade pasta -- taglierini al pesto, tortellini alla Romana, manicotti and cannelloni -- a house specialty and a must-order.”

The Huffington Post: Fern Siegel: Stage Door: A Free Man of Color, The Break of Noon

“Failing the real thing I was delighted with a packet of truffle infused taglierini that I acquired last week - Cara Nonna were the makers.”

Toast and the Truffled Eggs

“I loved the taglierini contadina, fresh thin noodles tossed with crumbled hot and sweet sausage and peas in a subtle tomato sauce; and the tagliatelle, which came in a rich, creamy sauce laced with pieces of crab.”

The Downtown Elaine���s Charges, And Charges Ahead

“The other was exactly the same as at Trullo last week: skinny threads of taglierini with brown shrimps and courgette, a beautiful fusion of an English ingredient with Italian principles.”

Life and style | guardian.co.uk

“There was a beautiful branzino they’d picked up at Hunts Point; a house-made taglierini with peas and ramps from the Greenmarket, slivers of bresaola, and shaved pecorino; polenta with wild-mushroom ragout; risotto with baby artichoke, asparagus and mint; sautéed periwinkles; and herb-stuffed leg of lamb.”

Simon & Schuster: Georgia’s Kitchen

“pastas are accessible and just short of incredible: agnolotti stuffed with veal and cabbage and sauced with a reduction of veal stock and grated cheese a must; taglierini with a ragù of pork and porcini, with Parmesan; and gnocchi that were light, not eggy or doughy, topped with sheep's cheese and hazelnuts.”

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