Linguine with white ruffled veal bolognese
Linguine mit weisser gerüffelter Kalbsbolognese
€23.50
C.C. Kowalski · Cologne
Nutrition
- Protein20%
- Fat37%
- Carbohydrates43%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Long, flat pasta ribbons tossed in a light bolognese sauce made from minced veal and aromatic vegetables.
- Cuisine
- Italian
Typical ingredients
- linguine
- veal
- tomato
- celery
- carrots
- onions
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic linguine. This venue serves its own version.
- Origin
- Italy
Read more
Linguine (lit. 'little tongues'), sometimes anglicized as linguini, is a type of pasta similar to fettuccine and trenette, distinguished by its elliptical rather than flat section. Around about 4 millimetres (5⁄32 in) in width, it is wider than spaghetti, but less wide than fettuccine.
Excerpt from the Wikipedia article “Linguine” · version used · CC BY-SA 4.0
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