Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Serves 4
2 Vinschgerl - traditional Tyrolean ryebread
6 slices of HANDL TYROL Finest Bacon
80 g of HANDL TYROL Roasted Ham
Lettuce
Slices of mountain cheese
For the chutney:
1 small Hokkaido pumpkin
1 small apple
1 red onion
garlic
1 sprig of rosemary
100 g sugar
50 ml white balsamic vinegar
200 ml apple juice
cinnamon stick, cloves, bay leaf, fresh red chilli
For the spread:
50 g hand warm butter
100 g hand warm curd or cream cheese
Salt
20 g chopped pumpkin seeds
10 ml pumpkin seed oil
fresh herbs
An easy sandwich with our favourite Roasted Ham – simply delicious!
Preparazione
Level of difficulty:
Hobby cook
- For the chutney, core and dice the pumpkin, dice the apple and finely chop the onion. In a small saucepan caramelize the sugar, deglaze with white vinegar and apple juice. Add the onions, pumpkin and apple dices and stir well. Add ½ cinnamon stick, 3-4 cloves, a bay leaf and a sprig of rosemary. Season with garlic and thinly chopped red chili to taste. Simmer over medium heat until thickened, stirring frequently. Remove the spices. Add some fresh ginger for extra taste.
- For the spread combine the hand warm butter and curd in a bowl and whisk to blend. Toast the chopped pumpkin seed oil in a small skillet and add to the spread with some freshly chopped herbs. Season with salt, pepper and pumpkin seed oil. Mix thoroughly.
- Pan fry the slices of Finest Bacon on both sides until crisp. Wash a couple of leaves of lettuce and cut the mountain cheese into small stripes. Cut the Vingschgerl in half and cover the halves with spread. Then stack with lettuce, slices of Roasted Ham, pumpkin chutney, mountain cheese and crispy bacon. Secure with a toothpick if needed.