Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 4
600 g green beans (kenya beans)
80 g HANDL TYROL Tiroler Speck PGI Pork Belly
2 shallots, finely chopped
1 clove garlic, grated
2 tsp fresh summer savory herb (or 1 tsp dried)
Salt and pepper
2 tbsp butter
A splash of vegetable oil
Fresh thyme
A taste of real Tyrolean flavour: our HANDL TYROL Tiroler Speck PGI Pork Belly.
Method
Level of difficulty:
Beginner
- Bring a large pot of heavily salted water to a boil.
- Wash the beans and trim the ends. Boil in salted water for about 8 minutes, drain and immediately plunge into ice water. Drain in a colander.
- Finely chop the shallots and fry them in 2 tablespoons of butter until translucent. Grate the garlic and add it to the shallots. Season with salt, pepper and summer savory, then mix with the beans in a bowl.
- Divide the mixture into 8 portions and wrap each portion tightly with a slice of pork belly.
- Heat a pan over medium heat, drizzle with some vegetable oil and sear the speck-wrapped beans (with the seam side down) until browned all around.
- Serve warm, garnished with fresh thyme.
Tip: Speck-wrapped green beans make the perfect side dish for roasts.