Tagliatelle with speck, mushrooms, chestnuts, and stracciatella is a rich and very tasty first course, ideal for enjoying especially on special occasions. For this recipe, I chose egg tagliatelle, but you can replace them with another pasta shape you prefer. Its ingredients evoke the flavors and scents of the mountains like speck, mushrooms, chestnuts, and rosemary, like pine needles. While the stracciatella is fresh and soft like snow.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11.3 oz egg tagliatelle
- 2.1 oz speck
- 2.1 oz dried mushrooms
- 2.1 oz boiled chestnuts
- 2 shallots
- to taste stracciatella
- to taste rosemary
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Colander
- Bowl
- Pan
Steps
To prepare the tagliatelle with speck, mushrooms, chestnuts, and stracciatella…
First, heat the water to cook the tagliatelle. When it boils, throw them in and cook for the minutes indicated on the package. In the meantime, prepare the sauce.
Take the shallots, peel them, and slice them. Then take the speck and cut it into strips.
In a pan, pour the extra virgin olive oil and when it is hot, brown the shallots with the speck (leave a little raw for garnish at the end) for a few minutes.
Crumble the boiled chestnuts, leaving some whole for decoration, chop the rosemary and add them to the shallots and speck in the pan.
In a bowl of warm water, soak the dried mushrooms (I put them directly in the pasta cooking water to flavor it). When soft, squeeze and add them to the speck and chestnuts.
After the tagliatelle’s cooking time, drain them, reserving a little cooking water, and add them to the pan with the other ingredients.
Sauté the tagliatelle with speck, mushrooms, chestnuts, and rosemary sauce for a few minutes. Salt, pepper, and add some grated Grana Padano to slightly bind everything.
When well mixed in the sauce, plate the tagliatelle. Add the remaining speck, chestnuts, and rosemary and garnish with a few tablespoons of stracciatella. Serve the pasta hot.
Add stracciatella raw
