Best 5 Tagarini Recipes

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Tagarini, a traditional pasta from the Marche region of Italy, offers a delightful culinary experience. Known for its thin, flat shape and rough texture, it holds sauces and toppings exceptionally well, making it a versatile ingredient in a variety of dishes. Whether you prefer a classic tomato sauce, a flavorful pesto, or a rich seafood ragu, tagarini has the ability to elevate any recipe with its unique texture and taste. As you embark on your journey to find the best recipe for cooking tagarini, let's uncover the secrets of this remarkable pasta and explore the endless possibilities it holds for creating a truly memorable meal.

Here are our top 5 tried and tested recipes!

10 BEST WAYS TO USE FRESH TANGERINES



10 Best Ways to Use Fresh Tangerines image

These tangerine recipes are so light and refreshing! From sauce to smoothies to salad, cookies, and cake, there are some irresistible dishes you can make with tangerines.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Tangerine Sauce
Tangerine Garlic Chicken
Tangerine Strawberry Creamsicle Smoothie
Avocado and Tangerine Salad with Jalapeño Vinaigrette
Mediterranean Beet Salad with Tangerines, Greens, and Feta
Tangerine Salsa
Tangerine Caprese Kebabs
Tangerine Vanilla Sugar Cookies
Tangerine and Gin
Tangerine Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tangerine recipe in 30 minutes or less!

Nutrition Facts :

TAGLIARINI CASSEROLE



Tagliarini Casserole image

This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8" foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label.

Provided by Chef Cindee

Categories     Meat

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 13

3 lbs lean ground beef
2 teaspoons adobo seasoning or 2 teaspoons season salt
2 tablespoons instant minced onion
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon italian seasoning
2 teaspoons mild chili powder
1/2 cup beef broth
1 (26 1/2 ounce) can spaghetti sauce
2 (14 3/4 ounce) cans creamed corn
1 (3 1/2 ounce) can sliced black olives, drained
1 lb medium egg noodles
3 cups shredded cheddar cheese

Steps:

  • In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
  • Drain off fat.
  • Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
  • Simmer meat mixture on low heat for about 15 minutes.
  • Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
  • Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
  • Cover with foil & bake for 45 minutes at 350 degrees.
  • Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.

TANGERINE AND HERB BRANZINO



Tangerine and Herb Branzino image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

Nonstick cooking spray
Two 1 1/4-pound branzino, gutted and scaled (see Cook's Note)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tangerines or 2 small oranges
4 sprigs fresh oregano, plus 1/2 teaspoon chopped
4 sprigs fresh rosemary
1/4 cup plus 1 teaspoon extra-virgin olive oil
1/4 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
  • Use paper towels to pat the whole fish dry. Score the skin of each branzino by making two shallow cuts on a slight diagonal on each side of the fish. Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Slice 1 tangerine crosswise into 8 rounds (discard any seeds). Halve and squeeze the other tangerine to get 1/4 cup juice.
  • Stuff the cavity of each branzino with the sliced tangerine, oregano sprigs and rosemary sprigs. Close the belly slightly around the filling and tie loosely with a piece of butcher's string to help hold the filling inside.
  • Heat a large, oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Working one at a time, place the fish in the pan and allow it to sear for 3 minutes, pressing down gently to ensure even browning and crispness. Reduce the heat to medium and cook until the first side is golden-brown and crisp, 1 to 2 minutes longer, then flip the fish and repeat on the other side until the fish is golden-brown and crisp, about 4 minutes.
  • Transfer the fish to the prepared baking sheet. Add 1 tablespoon olive oil to the pan and repeat with the other fish. Place the baking sheet in the oven and cook until the fish are cooked through and the flesh is flaky, about 8 minutes. Remove the fish from the oven and untie and discard the string. Let the fish to rest for 4 minutes.
  • While the fish rests, in a small bowl whisk together the Dijon mustard, chopped oregano, tangerine juice, 1/4 teaspoon salt and 4 teaspoons olive oil. While the fish is still warm, drizzle the vinaigrette over the fish and serve.

TAGARINI



Tagarini image

A lifelong friend gave me this recipe. It so good and kids love it. The recipe is easily doubled, even tripled so you have plenty of leftovers and plenty to freeze. If you freeze it, just add the bread crumbs and cheese later. Serve with crusty french bread and fruit or just by itself. Enjoy!!! PS: I would add the ketchup a little at the time and taste test, so you don't more of a ketchup flavor than you like!

Provided by Bobtail

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs hamburger
1 (15 ounce) can whole kernel corn, drained
1 (24 ounce) bottle ketchup
20 ounces chopped tomatoes (canned or fresh)
1 cup grated cheddar cheese
8 ounces noodles
1 large green pepper, chopped (I prefer red or yellow pepper, they are sweeter)
1 large onion, chopped
1 (8 ounce) can mushrooms
breadcrumbs

Steps:

  • Cook noodles and drain.
  • Place in large bowl.
  • Brown and drain hamburger.
  • Add to noodles in the bowl.
  • Saute onion and green pepper in a small amount of oil.
  • Add the peppers and onions to the bowl.
  • Add all the rest of the ingredients to the bowl, except the cheese and bread crumbs. Mix well.
  • Place in a large casserole dish and heat at 350 till bubbly.
  • Sprinkle with bread crumbs and cheese, continue heating till cheese is melted.
  • If you have any leftover to freeze, place in an disposable tin pan and put in a ziploc bag and freeze.
  • Add the bread crumbs and cheese at the end of the cooking cycle.

MOROCCAN TAGINE



Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make tagarini, so feel free to try different ingredients and techniques.
  • Pay attention to the cooking time. Tagarini is a delicate pasta, so it's important to cook it for the correct amount of time.
  • Serve tagarini immediately. This pasta is best enjoyed fresh, so don't let it sit around for too long before serving.

Conclusion:

Tagarini is a delicious and versatile pasta that can be enjoyed in many different ways. Whether you're making it with a simple tomato sauce or a more complex seafood stew, tagarini is sure to please everyone at the table. So next time you're looking for a new pasta dish to try, give tagarini a try. You won't be disappointed!

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