Tallarinus
| Difficulty | Medium |
| Tempo di preparazione | 1 h |
Dolcesardo
Description
Tallarinus is a type of fresh pasta traditionally prepared for Easter lunch in Nuragus, a town in the province of Cagliari. It’s a typical dish, and a festival is still held every year, even though almost no one makes real fresh pasta anymore. It’s a very thin spaghetti, and tradition has it that a shepherd invented this recipe to use up some fresh cheese that had accidentally gone sour. Here’s the original recipe, which you can use with classic angel hair pasta.
Ingredients
to recalculate the ingredient amounts
| Capelli d’Angelo | Capelli d’Angelo | 330 g |
|---|---|---|
| Lard | Lard | q.b. |
| Meat stock | Meat stock | 1200 ml |
| Saffron | Saffron | q.b. |
| Dolcesardo | Dolcesardo | 300 g |
| Spices | Spices | q.b. |
Instructions
- 1 To prepare the tallarinus, start by boiling the meat broth with the saffron, and cook the pasta in it. Once cooked, drain and quickly toss with the lard so they don't stick together, as they are very thin.
- 2 Prepare the cheese by chopping the Dolcesardo with a knife and set it aside.
- 3 Prepare a baking dish and grease it. Place a layer of pasta seasoned with lard on the bottom, sprinkle with spices, and add a layer of Dolcesardo. Continue layering like a lasagna until the dish is full.
- 4 At this point, place the pan in the oven, preheated to 180°C (350°F). Bake for about 20 minutes, until a nice crispy crust forms on the surface.
- 5 Serve the Tallarinus piping hot on serving plates.
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