Schüttelbrot tagliatelle with chanterelle mushrooms and speck.Jacqui
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!
5 from 1 vote
- 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
- ½ glass white wine
- 1 handful fresh parsley chopped
- 1 tablespoon 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.
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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
Calories: 1285kcalCarbohydrates: 138gProtein: 40gFat: 63gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 141mgSodium: 821mgPotassium: 2855mgFiber: 22gSugar: 12gVitamin A: 1428IUVitamin C: 5mgCalcium: 358mgIron: 18mg
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