Homemade tagliolini with artichokes, sea bass bottarga and pine nuts
Tagliolini fatti in casa con carciofi, bottarga di branzino e pinoli
€24
Osteria Ai Assassini · Venice
- Cereals containing gluten
- Eggs
- Fish
- Nuts
Nutrition
- Protein15%
- Fat38%
- Carbohydrates47%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Handmade egg pasta ribbons served with artichokes, savory sea bass bottarga, and pine nuts.
- Cuisine
- Italian
Typical ingredients
- tagliolini
- artichokes
- sea bass bottarga
- pine nuts
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 tagliolini. This venue serves its own version.
- Origin
- Italy
Read more
Tagliolini (Italian: [taʎʎoˈliːni]) is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy.
Excerpt from the Wikipedia article “Tagliolini” · version used · CC BY-SA 4.0
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