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Linguine alla foglianina

Recipe by Marco Arrigoni
Region: Friuli-Venezia Giulia
Difficulty: Easy Doses: For 4 people

For the pasta:

300 g of durum wheat flour,

2 whole eggs,

1 yolk,

3 tablespoons of extra virgin olive oil.

As for the sauce:

1 Red Onion from Cavasso Nuovo,

1/2 eggplant,

2 full glasses of tomato sauce,

100 g of smoked bacon (for cubes),

1 teaspoon of oregano,

1/2 glass of beer,

3 soup spoons of extra virgin olive oil,

2 glasses of sunflower oil (for frying),

60 g of aged pecorino,




A dip in the rural tradition, where the use of home ingredients is customary. A strong flavor, but at the same time delicate, that reminds us of the tables banned at party. A dish that meets the delicate flavor of Cavasso Nuovo’s Red Onion, with that of Aubergine and Bacon, in a tangle of flavors that enhances the strictly homemade linguine.

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