Sweet tagliarini tart of Ferrara (Torta di tagliarini Ferrarese) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 194) by Lynne Rossetto Kasper

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

    Tart must be baked 8 hours before serving. Can substitute Galliano liqueur or Moscato grappa for Strega liqueur, and fidelini pasta or capellini pasta for the homemade tagliarini pasta called for in this recipe.

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