Locanda al Gambero Rosso
Ingredients and quantities

Quantities for 4 people:

For the stock

  • 200g lean beef on the bone
  • 200g free-range chicken
  • carrot and celery
  • 1 basil leaf

For the pasta

  • 4 eggs
  • 400g superfine flour

To serve

  • 60g lard (or butter)
  • 50g grated Parmesan cheese PDO or good Pecorino cheese
  • 50g breadcrumbs
Accompanying wines:
Superior Reserve Sangiovese di Romagna

I Basotti (I Bazott)

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

Prepare the pasta and leave to rest. Roll out until thin and then leave the pasta to dry a little on a surface lightly dusted with flour. Roll up the pasta and cut into thin strips to make the tagliolini.
In the meantime, prepare the chicken and beef stock (the original recipe for this dish provided for stock made using pig’s trotter, tail and other bones). Grease a baking dish or oven-proof dish with some lard (or butter) and sprinkle with breadcrumbs. Place a layer of pasta on the bottom, season with a little lard and sprinkle with some grated cheese. Continue in the same way for another layer.
Use a ladle to pour the stock into the baking dish until the contents are covered. Sprinkle over more grated cheese and then place in a heated oven (in the past, the baking dish was placed on embers, which also covered the lid of the baking dish). As it cooks, the pasta “drinks” and soaks up the stock. Leave in the oven until all the stock has evaporated and the top is cri . . . >>>



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