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Tagliatelle with pork ragù, grated cheese, and pecorino sauce

Recipe from chef Andrea Costantini of the Restaurant Gourmet Regio Patio, Hotel Regina Adelaide, Garda (VR), paired with Amarone Classico Old Vintage.


For the tagliatelle:

  • 300g flour
  • 3 eggs

Per the ragù:

  • 500g suckling pork meat
  • 100g lard
  • 100g onion
  • 50g celery
  • 50g carrot
  • 1 shallot
  • Butter
  • Rosemary
  • Sage
  • 2 L chicken stock
  • 30g dried tomatoes
  • Salt, pepper, nutmeg

Per the pecorino sauce:

  • 300g cream
  • 150g grated pecorino



Make an even paste with the flour and the eggs. Leave to stand for half an hour, then use a cooking mallet to create pasta sheets. Cut into tagliatelle strips and make nests weighing 40g each.

Meanwhile cube the pork meat. Finely chop the onion, celery, carrot and shallot to make the ragù base.

Gently sweat in the butter, then add the meat and sautée. Baste with the stock and flavour with the dried tomatoes, chopped herbs, salt, pepper and a generous grating of nutmeg. Cook on a low heat for a couple of hours, adding extra stock if necessary.

For the sauce, reduce the cream with the pecorino by a third. Season to taste, filter and keep warm.



Boil the tagliatelle in salted water, strain and garnish with the ragù. Make individual portions in pre-buttered ramekins, gently weight them and leave to stand for 15 minutes. Turn them out and sprinkle with grated parmesan cheese and a knob of butter. Crisp in a hot oven at 200'c until golden and crunchy on the outside. Present on a plate and serve with the pecorino sauce.

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