The “Tagliolini con la Bomba” are the first typical dish of the Marche village of Gradara, the village of Paolo and Francesca, in province of Pesaro e Urbino. The name of effect can be misleading because, if the term “bomb” makes one think of the war and the turbulent past of Gradara and its fortress, witness of a hundred battles distriubite in different ages, the Tagliolini with the Bomb represent instead a “peaceful” dish, still prepared today with simple and “poor” ingredients by the skilled hands of grandmothers and great-grandmothers of Gradara. Tagliolini with Bomba, simple tagliolini cooked in water and salt and seasoned with lard and onion sautéed with a pinch of pepper, are also described in Delio Bischi’s book, La cultura Contadina in the three valleys. Conca, Foglia and Metaturo. A specialty of the peasant tradition of the Marche, whose curious name derives from the preparation method. That’s how…
Ingredients
- q.s. pepper
- 100 grams of lard
- 50 gr pecorino
- q.s. parsley
- 5 sheets of basil
- 1 dl of meat broth
- q.s. extravirgin olive oil
- q.s. salt
- 1 onion
- 320 gr egg pasta
Method
Stir-fry with a little oil, onion and lard or fatty bacon. Meanwhile, cook the tagliolini in water and salt, then drain the excess water, leaving the dish a bit brothy. Pour the fried lard and onion into the pan, adding some pepper. The effect of the hot oil poured into the water causes a large quantity of steam, for this reason they are called “Tagliolini con la Bomba”!
Photo by www.comune.gradara.pu.it
…enjoy your meal!
