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garganelli scalogno e sangiovese

Immagine
This sauce combines two elements very typical of Romagna: the shallots and sangiovese.
The red or white wine could not be on the table during meals and it is said that a "foreigner" could understand when he arrives in Romagna because, being thirsty and asking for a drink, he had been offered a glass of wine.
Questo sugo unisce due elementi tipicamente romagnoli: la scalogna (o scalogno) e il sangiovese.
Il vino rosso o bianco non poteva mai mancare sulla tavola durante i pasti e si dice infatti che un "forestiero" potesse capire di trovarsi in Romagna quando, avendo sete e domandando da bere, gli fosse stato offerto un bicchiere di vino.

INGREDIENTI
100 gr butter

5-6 shallots
1 glass of sangiovese
meat broth q.b.
salt
parmigiano reggiano


Immagine
Stirr fry in the butter the thinly sliced shallot until it  turn golden.
Si sfuma with a glass of sangiovese and let it cook  until the wine has evaporated.
Add some meat broth and continue cooking over low heat until you get a soft and creamy sauce.

In a pot of boiling salted water, cook the garganelli, and once drained, pour in the sauce by adding grated parmesan cheese.


Go to additional condiments for garganelli
del passatore
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
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        • Shrimp & Zucchini Penne
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        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
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