Cipriani Pasta Recipes

TAGLIARELLE WITH TRUFFLE BUTTER

Steps:

• Add 1 tablespoon salt to a large pot of water and bring to a boil.
• Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
• Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
• Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

TAGLIARDI CON RAGU BOLOGNESE

Steps:

• Chop the carrot, celery, and onion in a food processor fitted with the steel blade or by hand.
• Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
• Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
• Add the garlic, let it cook until golden, about 30 seconds, and discard it.
• Add the ground veal and stir to break up the meat.
• Cook the meat, stirring frequently, until it is evenlv browned - about 10 minutes.
• Add the tomato paste, stirring until blended, and cook for 2 minutes.
• Stir in the flour and cook for another 2 minutes.
• Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown hits from the bottom of the pan.
• Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it's done.
• Taste and adjust the seasoning.
• Note:If you would like a little more kick add some fresh basil & crushed red pepper.