Mantecato

Mantecato is a traditional Italian dish originating from the Emilia-Romagna region, particularly in the provinces of Modena and Reggio Emilia. It is a type of pasta that is typically served as a first course or a side dish. The name "mantecato" translates to "buttered" in Italian, referring to the dish's characteristic preparation method.

The pasta itself is made from a simple dough of flour and water, which is rolled out and cut into long, thin strips. These strips are then boiled until al dente and drained. The key to the mantecato's flavor is the butter, which is melted and mixed with grated Parmigiano-Reggiano cheese. The cooked pasta is tossed in this mixture until it is well coated, creating a creamy and rich sauce.

Mantecato is often served with a variety of accompaniments, including grilled or roasted meats, roasted vegetables, or even a simple salad. It is a versatile dish that can be adapted to various tastes and preferences. The simplicity of the ingredients and the preparation method make mantecato a popular choice for both casual and formal dining occasions.