Tagliatelle with crispy Speck Alto Adige PGI and chestnuts
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
Difficulty: Medium
Preparation time: 45 min
A recipe by: Stefano Cavada
Ingredients
Serves for
2
people
Ingredients
- 160 gram 00 flour
- 40 gram remilled durum wheat semolina
- 0.25 teaspoon fine-grained salt
- 2 eggs
- 0.5 tablespoonextra-virgin olive oil
For the dressing
- 50 gram Speck Alto Adige PGI
- 35 gram butter
- sage leaves to taste
- 90 gram pre-cooked chestnuts
- ground black pepper to taste
To top
- remilled durum wheat semolina to taste
Tagliatelle with crispy Speck Alto Adige PGI and chestnuts
Preparation time 45 min
- Combine the 00 flour, remilled durum wheat semolina and salt in a bowl. Add the eggs and oil and mix. Begin by bringing the dough together with a fork and then hand-knead until a smooth dough forms. Wrap the dough in cling film and leave to rest for 30 minutes at room temperature.
In the meantime, slice the Speck Alto Adige PGI into matchsticks. Break off a quarter of the dough, leaving the remainder wrapped in cling film so that it will not dry out. - Roll the dough out into sheets of approx. 1mm thick using a rolling pin or a pasta machine. Dust every sheet well with remilled durum wheat semolina and roll into a pinwheel, starting from the short side of the sheet. Use a sharp knife to slice the tagliatelle into strips of approx. 8mm wide. Unravel the strips, place them on the work surface or pastry board and twist to form small nests. Repeat until you have used all the dough.
- Pre-heat a non-stick frying pan, stir in the butter, speck matchsticks and sage leaves, and sauté for a few minutes until the butter is infused with the sage and the speck is crispy. Cook the tagliatelle for a few minutes in a large pan of boiling, salted water. Drain the tagliatelle and add to the frying pan with the butter and the speck. Crumble the chestnuts into the pan and toss everything together for a few minutes, adding a little of the cooking water if necessary. Season with a grind of black pepper and serve the tagliatelle.