Adam starts off in Bologna, and you may have guessed from the name, but Bologna is the birthplace of pasta staple, Bolognese sauce! Adam meets Ilaria De Fidio, a chef who helps him cook a delicious and authentic Bolognese sauce! Adam tastes local delicacies, such as prosciutto – also known as Parma ham – parmagiano reggiano, and balsamic vinegar of Modena – all three of which are commonly used in Italian cooking. Adam uses these simple ingredients to cook a delicious tagliatelle recipe, as well as a delicious and authentic spaghetti Bolognese, a staple in Australian homes. The region of Emilia Romagna is so culturally and rich with culinary history that Adam’s spending double the time there!

 

Episode 10 – Emilia Romagna, Part 1: Videos


Teaser Trailer

Tagliatelle with Butter Cheese and Balsmaic Vinegar

 

 

Tagliatelle with Butter Cheese and Balsmaic Vinegar Recipe


Ingredients

San Remo Reg No92 Tagliatelle Egg Noodle 250g
Pepper
100g Grated Parmesan Cheese
50g Butter
Balsamic Vinegar

 

Method

  1. Cook pasta as per packet instructions
  2. Melt butter in pan
  3. Add Parmesan and mix through
  4. Drain pasta and toss through butter and cheese mixture
  5. Season with cracked pepper
  6. Serve drizzled with balsamic vinegar

Recipe Details

Difficulty: 1
Preparation Time:  3 mins
Cooking Time:  7 mins
Serves: 4
Meal Occasion: Main course, Entrée
Region: Australia