Tagliatelle alla Moiarola

The recipe for Tagliatelle alla Moiarola is typical of the city of Moie, in the province of Ancona. It was suggested to us by one of our readers and is from chef Raul Ballarini, originally from the Marche city itself. The particularity comes from the combination of tagliatelle with grass peas, legumes of the traditional peasant cuisine.

Raul Ballarini

Tagliatelle alla Moiarola

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The recipe for tagliatelle alla moiarola is typical of the city of Moie, in the province of Ancona. It was suggested to us by one of our readers and is by chef Raul Ballarini, originally from that Marche city.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 persone

Course: First courses

Cuisine: Marchigian cuisine

Ingredients Method Notes

Ingredients

  

• qb chickpeas already boiled with vegetables
• 300 gr onion and celery
• ½ glass Oil extra virgin
• 1 no. Onion large
• 2 cloves Garlic peeled
• 2 no. Potatoes cut into small pieces
• 15 slices Guanciola pork, cured
• 1 no. Tomato ripe, fresh
• 1 no. Dadolata
• 200 gr Pecorino cheese
• 6 no. Eggs
• qb Tagliatelle handmade
• qb Salt
• qb Pepper

Method

 

1. Pour the extra virgin olive oil into a cast iron pan with the chopped onion and finely chopped garlic, add the small strips of guanciola, the potatoes cut into small cubes, and sauté everything.
2. Add the already cooked chickpeas and cook for 3-4 minutes until slightly softened.
3. Add the diced tomato.
4. Stir with a wooden spoon until well combined.
5. Cook the tagliatelle in plenty of salted water.
6. Add the prepared tagliatelle to the sauce and toss together.
7. Serve the dish still hot.

Notes

Recipe by Raul Ballarini, chef from Moie (Ancona).