Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 4
300g sauerkraut
1 small onion
1 tablespoon sugar
1 teaspoon caraway seeds
Salt
100ml white wine
250ml beef broth
2 bay leaves
1 garlic clove
1 teaspoon juniper berries
250g all-purpose flour
250g plain flour
5 eggs
Lukewarm water as needed
Salt & pepper
Nutmeg
160g HANDL TYROL Tiroler Speck PGI Belly Bacon
1 large white onion
Flour and paprika
Fresh parsley
Pepper
Clarified butter / Ghee
For the necessary crunch – Tiroler Speck PGI Belly Bacon
Method
Level of difficulty:
Hobby cook
Sauerkraut
- Drain the sauerkraut, wash it under running water, and squeeze out excess liquid. Finely chop the onion.
- In a pan, heat some clarified butter or oil, sauté the onion, detach the bacon rind from the belly bacon and add it. Peel 1 garlic clove and add it as well. Sprinkle sugar over it and let it caramelize briefly. Deglaze with white wine.
- Stir in bay leaves and juniper berries. Then add the washed sauerkraut and mix everything well. Season with salt, pepper, and caraway, pour in the beef broth, and cook the sauerkraut until tender.
Crispy Onions
- Half the onion and finely slice. Dust with paprika and flour in a bowl, then fry in hot clarified butter in a large pot until golden brown.
- Remove and let drain on a kitchen paper.
Bacon Strips
- Cut the belly bacon into strips, fry in a pan with some clarified butter. Set aside the rendered fat and crispy bacon.
Dough
- Mix flour, eggs, and lukewarm water into a coarse dough. Season with salt and nutmeg.
- Bring water to a boil in a large pot, salt it, and press the dough through a spaetzle sieve into the water.
- Let it boil once and then strain with a slotted spoon.
Mix the spaetzle with the sauerkraut and 2/3 of the bacon strips, let it sit for a while, and season with salt and pepper. Serve in deep plates with crispy onions, bacon, and finely chopped parsley. Pour the rendered fat over the top.
Tip: Grind fresh pepper over it!