Tagliatelle with ciauscolo and Meletti

Tagliatelle with ciauscolo and Meletti is a dish that combines Italian pasta tradition with the authentic flavors of the Marche region, where ciauscolo, a typical spreadable salami of the area, is often the star. The Meletti cream, on the other hand, is a sweet, aromatic liqueur with a unique flavor, which can be used in cooking to add a touch of originality.

Ingredients

• 250 grams of egg tagliatelle
• 150 grams of ciauscolo
• 50 ml of Meletti cream (or other anise-flavored liqueur)
• 1 small onion
• 200 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper to taste
• Grated pecorino cheese (optional)

Preparation

1. Begin by bringing a pot of salted water to a boil. The tagliatelle will cook in this pot, so make sure it’s large enough.
2. As the water heats up, lightly fry the finely chopped onion in a pan with a drizzle of extra virgin olive oil. Be careful not to burn it; it should become translucent and soft.
3. Add the ciauscolo to the pan and let it melt over medium heat, stirring often. If necessary, you can lower the heat to avoid sticking.
4. Pour the Meletti cream into the pan and let it evaporate for a few minutes.
5. Add the cooking cream, adjust with salt and pepper, and let everything blend well, setting the heat to low to keep the sauce warm without drying it out.
6. In the meantime, cook the tagliatelle in boiling water following the package instructions for an al dente texture.
7. Drain the pasta and transfer it directly to the pan with the sauce. Stir well so that the tagliatelle fully absorbs the flavor of the ciauscolo and the liqueur.
8. Serve immediately, finishing the dish with a dusting of grated pecorino, if desired.

Curiosity

Ciauscolo is filled into natural casings and is known for its delicate flavor and soft consistency. It is often enjoyed spread on homemade bread but is also excellent in pasta sauces like this, providing a unique taste and a creamy texture.

As for Meletti, it’s a historical liqueur produced in the city of Ascoli Piceno since the late 1800s. It can be a surprising ingredient in the kitchen, pairing well with sweet dishes but also with savory ones, as in this case, adding a note of sweetness and aromatic depth.