Sagnarelli
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
Sagnarelli (it) are a type of ribbon pasta originating in the Abruzzo region of Italy.[1] They are rectangular ribbons with fluted edges.[2][3][4]
The British chef and restaurateur Yotam Ottolenghi proposes sagnarelli with wild broad beans and lemon. He prepares the sauce using (apart from the beans) butter, shallots, white wine, olive oil, lemon juice, spices, and pecorino sheep's milk cheese.[5][6]
Other suggestions include a white wine and mushroom ragout with the pasta;[7] sliced beef tenderloin with portabella mushrooms and black mission olives in a sauce using white wine, beef broth, and heavy cream;[8] and asparagus and peas in a sauce with saffron and cream.[9]
See also
References
- ↑ "67 Types of Regional Italian Pasta You'll Find Across the Country". Matador Network. Retrieved 2022-06-10.
- ↑ "Sagnarelli Pasta". RecipeTips.com. Retrieved 2022-06-10.
- ↑ "Sagnarelli". Food University. Retrieved 7 February 2026.
- ↑ "Sagnarelli". Taste Atlas. Retrieved 7 February 2026.
- ↑ Ottolenghi, Yotam. "Sagnarelli with wild broad beans and lemon". Ottolenghi. Retrieved 7 February 2026.
- ↑ Ottolenghi, Yotam (9 May 2009). "The new vegetarian". The Guardian.
- ↑ "White wine and mushroom ragout with sagnarelli". New Zealand Woman's Weekly. 30 April 2009. Retrieved 7 February 2026.
- ↑ "Sagnarelli with Beef Tenderloin". Great Chicago Italian Recipes. Retrieved 7 February 2026.
- ↑ "Pasta with Spring Vegetables in Saffron Cream Sauce". The Buzz Magazines. 1 April 2020. Retrieved 7 February 2026.
External links
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