Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients:
For the Focaccia Dough:
350g wheat flour (Type 480)
190g semolina flour
250ml lukewarm water
7g active dry yeast (1 packet)
½ tsp salt
55g olive oil
For the Topping:
Fresh rosemary
2 tbsp olive oil + extra for drizzling
Fleur de Sel (optional)
1 small jar of basil pesto
1 Burrata
100g HANDL TYROL Tiroler Speck PGI Loin
2 handfuls of arugula
Balsamic cream
Fine and mild in flavour - our Tiroler Speck PGI Loin
Method:
Level of difficulty:
Hobby cook
- Mix the wheat flour and semolina flour with water in a stand mixer using a dough hook on low speed for about 1 minute until well combined. Sprinkle the dry yeast over the mixture and let the dough rest for about 10 minutes.
- Add the salt and mix on low speed again until well combined. Increase the mixing speed to medium and knead the dough for 2-3 minutes until smooth and elastic.
- Reduce the mixing speed to low and slowly add the olive oil while the machine is running. Knead for another 1-2 minutes. Transfer the dough to a bowl greased with olive oil, cover with a fresh dish towel, and let rise in a warm place for about 1 ½ hours.
- In the meantime, wash the rosemary, shake dry, and place the rosemary sprigs in a bowl. Add olive oil and let it infuse until needed.
- Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper. Spread the dough on the baking sheet to a size of about 35 x 40 cm and let it rise again in a warm place for about 30 minutes. Then press the dough with your fingertips. Drizzle with olive oil, top with infused rosemary, season with salt, and bake in the preheated oven for about 20 minutes until golden brown.
- Spread pesto over the baked focaccia. Tear the Burrata and distribute evenly on top. Add the Loin, arugula, and garnish with balsamic cream.
Tip: Drizzle with fresh olive oil again before serving.