Tagliatelle con Arance e Mandorle
At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert.
Wine Suggestions: From Emilia-Romagna drink a fruity and softly sweet Albana di Romagna Amabile (amabile means sweet). From the Veneto select a red Recioto della Valpolicella Classico Amarone, rich and full of fruit and perfect with the capon and pasta. With the pasta alone, have sweet red Recioto della Valpolicella Classico, or Sicily's white Malvasia delle Lipari.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Excerpted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (William Morrow and Company, Inc. 1992). Copyright 1992 by Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.