Garganelli
These thin ridged tubes, closely resemble that oft-unidentified tube in the neck end of a chicken – the oesophagus, which translates as garganel in Emilia-Romagna, hence the name garganelli. Garganelli were traditionally boiled in a rich capon broth and served in brodo – today they are more often eaten asciutta, (literally, ‘dry’, meaning ‘in sauce’ as opposed to soup) especially in a creamy sauce of ham and peas.
Garganelli
|
|
|
|
|
|
Garganelli
|