According to Theo Randall's book Pasta, tagliatelle alla romana is "a true classic you'll find in every trattoria in Rome." I hope to one day verify this by visiting a large enough sample of said eateries, but until then I'll take his word for it. He is, after all, an expert pasta chef. The sauce is made with red onion, chicken liver, and canned tomatoes, so it's easy and extremely cheap. My first attempt at the dish looks like this:
There were fewer people here for dinner than expected so there is now a vast bowlful sat on my kitchen worktop, causing me no end of angst as I fret that it will congeal into a vast starchy mush! I'll survive.
If it doesn't turn into a carbohydrate brick, it's breakfast, lunch and dinner tomorrow...
1 comment:
Fewer diners or more than expected I would imagine you'd always have at least one ample portion of pasta left over when you cook. Does look delish.
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