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Tagliatelle with strigoli

A delicious recipe with typical flowers from our lands

Land rich in natural and artistic beauty, Tuscan Romagna does not hold back even as far as food is concerned: in fact, real masterpieces of taste are baked every day.

Let’s discover together a typical recipe that is the basis of one of the traditional dishes of the province of Forlì-Cesena: tagliatelle with strigoli sauce.

What are strigoli? They are the leaves of those very special flowers with the typical goblet shape, which are born in spring and summer and which, due to their tasty use, are also grown in special gardens. You can take advantage of a nice sunny day to go out and get enough, but don’t worry: they are also available on the market.

Now let’s see how to prepare a sauce with strigoli worthy of the most refined palate. These are the necessary ingredients (for 4 people):

  • 300 grams of strigoli
  • 50 grams of bacon
  • Garlic
  • Onion
  • Dry white wine
  • Extra virgin olive oil
  • Parmigiano

The first step is to sauté a clove of garlic and half an onion in the oil, chopping them together with the pancetta. Then use the wine (half a glass will be enough) to soften the sauté.

Add the strigoli: one minute will be enough, the important thing is that the leaves “wither” without cooking.

Make sure you drain the pasta when the sauce is ready: so you can toss it in the pan and give it that light crunchiness that will make it delicious. Finally, add the grated Parmesan on each plate.

This is the original recipe, which can possibly be enriched with a bit of chilli.

There is nothing left for us but to wish you good appetite!


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