Tagliatelle con il Pastöm

Name: Tagliatelle con il Pastöm (Tagliatelle with Fresh Salami Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 carrot, finely diced; 1 onion, finely diced; 2 stalks pale inner celery heart, finely diced; 2 tablespoons extra virgin olive oil; 50 g unsalted butter; fine salt; 2 fresh bay leaves; 400 g fresh salami mixture; 1 cup (260 g) tomato passata; ⅓ cup (80 ml) dry white wine; 50 g Grana Padano, freshly grated; 500 g Fresh Pasta Dough, passed through the pasta machine 4 times; fine semolina, for dusting; 2 small dried red chillies, chopped

Tagliatelle with Fresh Salami Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Pastöm is a dialect word for the mixture that salami is made from; if you can, ask a butcher who makes his own salami to sell you the filling without the casings, or buy fresh (not cured) salami and peel the skins off. When I was 19, I worked for the butcher in our hometown and, when we’d finish salami making for the day, we made patties from the leftover pastöm, then cooked them on an open fire for a snack. This rich sauce is also great with the

Ingredients

Method

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Part of

Gnocchi and Pasta

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