Perfect for chilly autumn days: homemade tagliatelle with Tyrolean bacon and chestnuts
Ingredients for 4
For the pizza dough
500g spelt flour
1 tsp granulated sugar
3 tbsp olive oil
1 packet dry yeast
2 tsp salt
For the herb pesto
15g fresh basil
25g fresh parsley
1 garlic clove
Juice of half a lemon
55ml olive oil
1 tbsp maple syrup
1/2 tsp salt
Additionally
1 can of tomato sauce
250g alpine cheese
250g Camembert
200g feta cheese
250g ricotta
1 pack of HANDL TYROL Original Kaminwurzerln
2 packs of HANDL TYROL Speck Julienne
1 pack of HANDL TYROL Tiroler Speck PGI Belly Bacon
1 pack of HANDL TYROL Ham Cubes
50g hazelnuts
100g red grapes
250g yellow, orange, and red cocktail tomatoes
1 jar of olives
1 jar of capers
1 red onion
Fresh basil
For the necessary seasoning: Our HANDL TYROL Tiroler Speck PGI Belly Bacon
Method
Level of difficulty:
Advanced
Pizza Dough
- Place the yeast with the granulated sugar and 100 ml lukewarm water in a small bowl and stir until the yeast is completely dissolved. Let it rest for 5-10 minutes until small bubbles form.
- Place spelt flour and salt in a bowl. Add the olive oil and the yeast mixture along with 200 ml water, knead into a smooth dough.
- Place the dough in a floured bowl, cover with a kitchen towel, and let it rest at room temperature for about 1 hour.
- For the Pizza Raclette, dust a work surface with flour. Roll out the dough thinly and cut it into approximately 5x5 cm rectangles, suitable for your Raclette pan. Cut baking paper into 10x10 cm rectangles. To serve, sprinkle the baking paper pieces with flour, place a piece of dough on each, and arrange everything on a plate.
Herb Pesto
- Wash and shake dry the herbs, and pluck the leaves. Peel the garlic.
- Puree all ingredients with a blender.
- Store the pesto in a Mason jar in the refrigerator until consumed.
Additionally
- Grate the alpine cheese, slice the Camembert finely, and crumble the feta cheese. Place the ricotta in a bowl and stir until creamy.
- Slice the Kaminwurzerln.
- Halve the hazelnuts. Wash and quarter the tomatoes. Wash and slice the grapes. Peel and thinly slice the onions. Slice the olives as well.
- Place the ingredients in small bowls and distribute them on the table.
- Place the dough pieces without paper in the pan, shape as needed. Spread with tomato sauce or ricotta and top as desired. Then slide into the Raclette and bake until done.
If your Raclette doesn't generate enough heat, you can pre-bake the mini pizzas on the grill surface without the pan, then finish baking in the pan below. Drizzle with herb pesto to taste.
Tip: Our tested and approved variations.
Tyrolean Kaminwurzerl Pizza
Tomato sauce
Alpine cheese
HANDL TYROL Original Kaminwurzerl
Handful of fresh basil leaves
Speck Julienne Pizza
Tomato sauce
Camembert
HANDL TYROL Speck Julienne
Red grapes
Hazelnuts
Herb pesto
Belly Bacon Pizza
Ricotta
Colorful cocktail tomatoes
HANDL TYROL Tiroler Speck PGI Belly Bacon
Feta cheese
Ham Cubes Pizza
Ricotta
Alpine cheese
1 pack of HANDL TYROL Ham Cubes
Capers
Red onion rings
Olives