Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 4 :
400 g chanterelles
120 g HANDL TYROL Tiroler Speck PGI Speck Julienne
1 shallot
100 ml olive oil
1 lemon (zest and juice)
1 pinch fleur de sel / sea salt
1 pinch pepper
1 pinch cumin, whole
1 tbsp fresh chervil
1 tbsp fresh parsley
100 g cream cheese
Toppings
100 g mountain cheese, in slices
50 g HANDL TYROL Tiroler Speck PGI Ham Cubes
2 apples
100 g HANDL TYROL Tiroler Speck PGI Pork Belly
300 g ciabatta
Fresh rosemary
1 garlic clove
Olive oil
Our classic brings flavor to modern cuisine - Tiroler Speck PGI Pork Belly
Preparation:
Level of difficulty:
Advanced
Tartare
- Preparation: Clean the chanterelles, wash them carefully, and pat them dry. Finely chop the parsley and chervil.
- In a pan, fry the Speck Julienne without fat until crispy, then set aside and let it drain on kitchen paper. Set aside about 30 g for garnish.
- Finely dice the shallot and sauté in a pan with olive oil. Add the chanterelles and sauté. Season with cumin (to taste), salt, and pepper. Remove the chanterelles and chop them to the desired size on a cutting board.
- In a bowl, mix the chopped chanterelles, parsley, chervil, lemon zest, and juice. Combine with a splash of olive oil, fleur de sel, pepper, and cream cheese. Add the fried Speck Julienne.
Toppings
- Mountain Cheese Chips: Preheat the oven to 180°C (top/bottom heat). Cut the mountain cheese into slices about 0.5 cm thick, then into small rectangles about 4x4 cm. Place them on a baking sheet lined with parchment paper, spaced about 2 cm apart. Distribute the bacon cubes on the cheese rectangles and bake in the oven for about 10 minutes.
- Quail Eggs: Bring a small pot of salted water to a boil. Add the eggs to the boiling water and cook for 2 minutes. Cool the quail eggs in ice water and peel them. Before serving, halve and place them on the tartare.
- Bacon wrapped Apple: Cut the apple into wedges, remove the core, and wrap each wedge with a slice of bacon. Fry in a pan (without oil) until the bacon is crispy on all sides.
- Crispy Ciabatta: Cut the ciabatta into slices about 1 cm thick. Heat some olive oil, garlic (crushed in the skin), and rosemary in a pan. Fry the bread slices on both sides until golden brown.
Final Touch
Using two spoons, place a quenelle of tartare on the fried ciabatta, garnish with apple, mountain cheese chips, and sprinkle with Speck Julienne.
Tip: Garnish with fresh herbs and flowers!