Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 2 people
For the meatballs:
400 mixed minced meat
2 eggs
50 g fresh breadcrumbs
1 Tbs mustard
1 tsp salt
1 tsp rosemary, chopped
2 garlic cloves, pressed
80 g HANDL TYROL Finest Bacon
A little parsley, chopped
For the purée:
400 g floury potatoes, boiled and peeled
250 g butter
50 ml cream
1 to 2 tsp salt
A little nutmeg
For the browned butter
50 g butter
Our Finest Bacon is perfect as a crispy coat!
Method
Level of difficulty:
Hobby cook
- To make the potato purée, first boil the potatoes until tender and then peel. Push through a potato ricer or mash and then beat with an electric mixer before pouring over the melted butter and warmed cream. Beat well and season with salt and nutmeg. Set aside in a saucepan to keep warm.
- Preheat oven to 200°C with top and bottom heat.
- For the meatballs, mix thoroughly the minced meat, eggs, bread crumbs, salt, mustard, rosemary and garlic in a bowl and then use your hands to form into golfball-sized balls. Wrap in bacon and place in an ovenproof dish. Bake for 25 minutes.
- For the browned butter, heat the butter in a saucepan and allow to bubble until it takes on a nut-brown colour.
- When everything is ready, put a generous serving of potato purée onto two plates, serve the meatballs on top and garnish with browned butter and parsley.
Delicious accompanied by a freshly made cucumber salad.