Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Course: starter
Style: modern
Level of difficulty: medium 
Preparation time: 45 min.
Created by: Stefano Cavada

     

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  Tagliatelle with crispy Speck Alto Adige PGI and chestnuts



160g 00 flour
40g remilled durum wheat semolina
1/4 fine-grained salt
2 eggs
1/2 tbsp. extra-virgin olive oil

For the dressing

50g Speck Alto Adige PGI
35g butter 
A few sage leaves
90g pre-cooked chestnuts
Ground black pepper

To top

Remilled durum wheat semolina

320g 00 flour
80g remilled durum wheat semolina
½ fine-grained salt
4 eggs
1 tbsp. extra-virgin olive oil

For the dressing

100g Speck Alto Adige PGI
70g butter
A few sage leaves
180g pre-cooked chestnuts
Ground black pepper

To top

Remilled durum wheat semolina

640g 00 flour
160g remilled durum wheat semolina
1 fine-grained salt
8 eggs
2 tbsp. extra-virgin olive oil

For the dressing

200g Speck Alto Adige PGI
140g butter 
A few sage leaves
360g pre-cooked chestnuts
Ground black pepper

To top

Remilled durum wheat semolina

 

Preparation

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. 

 

 

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