Tagliatelle with radicchio and two beans (Tagliatelle e fagioli con radicchio) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 103) by Lynne Rossetto Kasper

  • onions
  • tomato paste
  • radicchio
  • tagliatelle pasta
  • meat broth
  • Parmigiano Reggiano cheese
  • cooked chickpeas
  • cooked borlotti beans
  • EYB Comments

    Can substitute cooked pinto beans or cooked bolita beans for cooked borlotti beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked pinto beans or cooked bolita beans for cooked borlotti beans.

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