Schüttelbrot tagliatelle with chanterelle mushrooms and speck.
This creamy mushroom and speck pasta recipe comes from Trentino-Alto Adige in the Italian Dolomites. Fresh wild mushrooms are best but you can also use other types of mushrooms too!
- 400 g Tagliatelle or other pasta
- 1 small onion peeled and finely chopped
- 1 garlic clove peeled and finely chopped
- 180 g speck or pancetta diced
- 200 ml fresh or cooking cream
- 250 chanterelle mushrooms cleaned and cut into pieces
- 1/2 glass white wine
- 1 handful fresh parsley chopped
- 1 tbsp olive oil
- 20 g butter
- salt for pasta and to taste
- ground black pepper to taste
- 50 g Parmesan cheese grated
- Put a pan of water on to boil for the pasta. Add salt when it starts to boil.
- Over a medium heat, sautè the onion and garlic in a saucepan with the butter and a little olive oil.
- When the onions are cooked through, add the mushrooms.
- Let the liquid from the mushrooms evaporate a little bit and then add the white wine and continue to simmer for a couple minutes.
- Add salt and pepper to taste.
- Put half the diced speck into a food processor and pulse until it looks more like minced meat.
- Add this speck to the mushrooms, mix well and cook everything together for 10 minutes.
- Dry fry the rest of the diced speck in another frying pan. When it starts to get golden and crispy add it to the mushroom sauce.
- Stir the cream into the sauce, mix everything well and lower the heat so it just simmers for 5 minutes. Season with salt and pepper.
- While waiting for the sauce to cook, cook the pasta 1 minute less than the suggested cooking time in the packet.
- When the pasta is cooked, drain it but save a cup of the pasta cooking water.
- Add the cooked pasta to the pan with the sauce and toss for about 2 minutes, mixing well.
- If the sauce is too thick, add some of the water used for cooking the pasta.
- Sprinkle with the parsley and Parmesan before serving.
This recipe can be made with pancetta instead of speck. You can use other types of pasta and mushrooms. See the article on page 1 for more details on alternative ways to make this recipe
Pages: Page 1 Page 2