- Difficulty: Hard
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Energy 667.09 (Kcal)
- Carbohydrates 53.14 (g) of which sugars 3.06 (g)
- Proteins 31.37 (g)
- Fat 30.44 (g) of which saturated 8.26 (g)of which unsaturated 11.25 (g)
- Fibers 3.03 (g)
- Sodium 1,186.96 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Variations
In this recipe, I suggested this guinea fowl sauce with wine, but naturally, tajarin, like tagliatelle, can be dressed in many other ways. In Piedmont, other classic pairings include meat ragù, porcini mushroom sauce, or simply with melted butter and truffle shavings.
