Dish
Linguine ai datteri
Linguine with dates
Linguine ai datteri is made with linguine pasta, bacon, dates, garlic, red pepper flakes, white wine, and Parmesan cheese. The bacon is cooked until crispy and then the garlic, dates, and red pepper flakes are added to the pan. The mixture is then deglazed with white wine and simmered until the sauce is thick and flavorful. The pasta is cooked until al dente and then tossed with the bacon and date mixture. The dish is then topped with Parmesan cheese and served hot. This dish is high in protein and is a great source of vitamins and minerals.
Origins and history
Linguine ai datteri originated in the Emilia-Romagna region of Italy and is a modern twist on traditional Italian cuisine. It was created by Italian chef Massimo Bottura and has become a popular dish in Italian restaurants around the world.
Dietary considerations
This dish is not vegetarian and is not gluten-free.
Variations
There are no variations of linguine ai datteri as it is a modern dish created by Massimo Bottura.
Presentation and garnishing
This dish can be garnished with fresh parsley or basil for added flavor and color.
Tips & Tricks
To make this dish even more flavorful, add some chopped walnuts or pine nuts to the bacon and date mixture.
Side-dishes
This dish can be served as a main course or as a side dish. It pairs well with a simple green salad or garlic bread.
Drink pairings
This dish pairs well with a medium-bodied red wine, such as Chianti or Sangiovese.
Delicious Linguine ai datteri recipes
More dishes from this category... Browse all »
Agnolotti
Italian cuisine
Agnolotti del plin
Italian cuisine
Ají de fideos
Peruvian cuisine
Amatriciana
Italian cuisine
American Chop Suey
American cuisine
Anellini alla pecorara
Italian cuisine
Anolini in brodo
Italian cuisine
Baasto iyo suugo
Somali cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory