Tagliatelle verdi, Tajadёl verdi, and Tajadèli verdi are traditional pasta dishes from the Emilia-Romagna region in Italy. These dishes are characterized by their green color, which is achieved by adding spinach or other leafy greens to the pasta dough. They are typically served with rich meat-based sauces or creamy cheese sauces.
These pasta dishes can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, Parma, and Ravenna. In Bologna, you can find them at traditional pasta shops like Le Sfogline and Osteria dell’Orsa. In Modena, you can try them at Trattoria Aldina or Trattoria Pomposa. In Parma, look for them at Trattoria Corrieri or Trattoria del Tribunale. In Ravenna, you can find them at Trattoria La Rustica or Trattoria da Ivan.
Here are two recipes for these pasta dishes:
1. Tagliatelle Verdi:
– Ingredients: 200g flour, 2 eggs, 100g cooked spinach, salt
– Instructions: Blend the cooked spinach until smooth. In a bowl, mix the flour, eggs, spinach puree, and a pinch of salt. Knead the dough until smooth and elastic. Roll out the dough and cut it into thin strips. Cook the tagliatelle in boiling salted water for a few minutes until al dente. Serve with your favorite sauce.
2. Tajadèli Verdi:
– Ingredients: 200g flour, 2 eggs, 100g cooked Swiss chard, salt
– Instructions: Blend the cooked Swiss chard until smooth. In a bowl, mix the flour, eggs, Swiss chard puree, and a pinch of salt. Knead the dough until smooth and elastic. Roll out the dough and cut it into small diamond-shaped pieces. Cook the tajadèli in boiling salted water for a few minutes until al dente. Serve with a butter and sage sauce.
These pasta dishes have received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for these pasta dishes include using specific ingredients like spinach or Swiss chard, following traditional preparation methods, and being produced in the Emilia-Romagna region.
Sources:
– “Tagliatelle Verdi” – www.giallozafferano.it
– “Tajadèli Verdi” – www.cucchiaio.it