Tag: Tagliatelle

#Oggidelivery: tagliatelle with butter and herring – Italian Cuisine

Bioesserì, organic restaurant and pizzeria in Milan and Palermo restarts from delivery, with new experiences of taste, authenticity and the pleasure of good food directly to your home #oggidelivery

Bioesserì it is the restaurant where respect for nature, the work of the producers and good food meet in the same place. An oasis of taste and well-being fruit of the idea of Vittorio and Saverio Borgia.
Everything moves around the environmental sustainability and to enhancement of the raw material rigorously biological. The group consists of three premises, one of which in Brera, the other inaugurated in September 2019 in Porta Nuova and the third in Palermo. A local cuisine enhanced by simple, elegant and refined recipes that rework the best organic products from Italian producers and beyond, to offer an experience that recalls the authenticity of things done well.

#Oggidelivery: tagliatelle with butter and herring

Delivery proposals include noodles with butter and herring reflect the genuine taste of Bioesserì, fresh handmade pasta every day, topped with an enveloping butter and herring sauce. Herring, sea silver, rich in Vitamin D, protein and omega 3, tasty, nutritious and with a pleasant consistency. The chef recommends pairing with Franciacorta DOCG- Brut Elisabetta Abrami bubbles (Chardonnay 80%, Pinot Noir 20%).

With the service of delivery the customer can choose between appetizers, whims, first courses, second courses, soups, in addition to pizzas and i desserts. A small step forward to return to old, but above all good, habits. A new beginning to be able to create and put into practice the ideas and combinations matured in these months of break, continuing to guarantee the quality and seriousness shown in these years of activity.

The executive chef Federico Della Vecchia speaks to us with an open heart: "it is a delicate moment, the current one, and we have decided to stay alongside our customers with the delivery that includes in addition to the dishes also pizza and focaccia, two beloved products. In general it is a service highly appreciated by the consumer and now all the more so. It is our way of staying close to them with quality. It will soon be possible to order our proposals directly from the site ".

Other Bioesserì initiatives

#ioScelgoilBuono is the new initiative to support and promote the territory created by @flawlessmilano. Vouchers that can be combined at advantageous conditions to be used by December 20, 2020 at participating businesses. Just buy the digital voucher you prefer online and show it through your smartphone.

The dishes to compose at home, a tasty idea to cook in complete serenity, just choose the desired seasoning and the pasta format and you're done!

Recipe Tagliatelle with aromatic ragù – Italian Cuisine

Ingredients

350 g egg noodles
350 g beef or venison pulp
a stalk of celery
a carrot
half onion
full-bodied red wine
Juniper berries
tomato concentrate
rosemary
salt
extra virgin olive oil

Duration: 1 h 45 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with aromatic ragù, prepare a chopped celery, carrot
and onion and fry it in a veil of oil. Finely chop the meat with the knife (or have it minced by the butcher).
Add it to the sauté with 1-2 sprigs of rosemary and  juniper berries enclosed in a gauze bag; brown for 5 per-8 minutes. Deglaze with 200 g of wine, add a spoonful of tomato paste and cook with the lid on medium heat for about  an hour and a half.
Finally remove the aromas and season with salt, if needed. Cook the tagliatelle in abundant salted water. Drain and season with the aromatic ragù.

Recipe Tagliatelle with guinea fowl and porcini ragout – Italian Cuisine

Ingredients

half guinea fowl
400 g fresh egg noodles
200 g fresh porcini
50 g pillow
40 g celery
40 g carrot
40 g onion
30 g tomato paste
dry white wine
marjoram
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of guinea fowl and porcini noodles ragout, boneless the guinea fowl and cut it into chunks while keeping the skin (you will get about 300 g). Cut the bacon into cubes of the same size. Fry it in a fat-free saucepan; when it begins to brown and the fat to melt, after 3-4 minutes, add the guinea fowl, salt and let dry, add the diced vegetables and, after 2 minutes, the tomato paste; cook for 3 minutes, blend with 50 g of white wine and let it evaporate.
Cover with 400-500 g of water, bring to a boil and cook for 20 minutes; add the porcini mushrooms cut into slices and cook again for a couple of minutes. Season with salt. Boil the tagliatelle and season with the ragù, a drizzle of oil and marjoram.