Red-White-Red with HANDL TYROL: A party dish for your football night
Ingredients for 4 people
450 g potatoes, floury, cooked in their skins the day before and left to cool
1 tsp caraway seeds, whole
150 g coarse-grained flour
50 g butter
4 egg yolks
salt and pepper
a little nutmeg, freshly grated
coarse flour, for dusting
Topping
120 g HANDL TYROL Tiroler Speck PGI Speck Julienne
2 shallots
5 mushrooms
1 chilli, to taste
2 stalks of celery
1 apple
salt and pepper
Parsley, fresh
4 tbsp grey poppy seeds
20 g butter
1 lemon
1 dash of vegetable oil
For extra flavour in the poppy seed noodles: Tiroler Speck PGI Speck Julienne
Method
Level of difficulty:
Advanced
- 1st day before: Boil the potatoes in their skins in a pan with salted water and caraway seeds until soft. Strain and leave to cool in the fridge overnight.
- peel the potatoes and press through a potato ricer. Mix with the melted butter, egg yolk, nutmeg, salt, pepper and flour to form a homogeneous dough. Shape the potato dough into a 3 cm thick roll on a floured work surface, then cut off 2 cm long pieces with a pastry cutter and shape into potato noodles with floured palms.
- bring a large pan of salted water to the boil. Add the noodles to the water and bring to the boil. As soon as they rise to the surface, they are ready. Strain and rinse in iced water.
- Meanwhile: Clean and quarter the mushrooms. Finely chop the chilli, parsley, shallots and celery (including the leaves). Wash the apple and cut into 0.5 cm cubes.
- Grind the grey poppy seeds in a mortar.
- fry the speck julienne in a pan with a little vegetable oil until crispy. Add the mushrooms, shallots, celery and diced apple. Quench with the juice of a lemon and sauté briefly.
- add the cooked pasta to the pan and fry lightly. Add the chilli and a pinch of salt.
- add the Schupfnudeln to the pan with the speck julienne and mix in the ground grey poppy seeds.