Pappardelle with white veal ragout, Pecorino Romano and Parmigiano
Pappardelle al ragout bianco di Vitello, Pecorino Romano e Parmigiano
€19.50
Osteria L'Orto dei Mori · Venice
Nutrition
- Protein22%
- Fat46%
- Carbohydrates32%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Wide, flat egg pasta ribbons served with a savory ragout made from minced veal cooked in a white sauce, finished with grated hard cheeses.
- Cuisine
- Italian
Typical ingredients
- pappardelle
- veal
- pecorino romano
- parmigiano reggiano
- white wine
- shallots
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 pappardelle. This venue serves its own version.
- Origin
- Italy
Read more
Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.
Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0
Did you like this dish?