Tagliatelle alle castagne con Speck e funghi

Chestnut tagliatelle with speck and mushrooms

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by @stefanocavada
This recipe combines intense flavours like chestnuts and oyster mushrooms with aromatic Speck Alto Adige IGP and a fresh note of orange. The perfect pairing with Veuve Clicquot Yellow Label is guaranteed.

Try the recipe

For Four People:

  • 300 g white flour
  • 100 g chestnut flour
  • ½ tsp fine salt
  • 4 eggs
  • 1 tbsp extra virgin olive oil
  •  
  • For the dressing:
  • 1 onion
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 300 g oyster mushrooms
  • 100 g Speck Alto Adige IGP, julienne cut
  • 125 ml Veuve Clicquot Yellow Label
  • An organic orange, juice and zest
  • Fresh parsley, chopped
Procedure:

1. Combine the white and chestnut flours in a bowl, add the salt and mix. Add the eggs and the oil and start to form a dough, first with a fork and then with your hands, until the consistency is smooth and even. Wrap the dough in cling film and leave to rest at room temperature for 30 minutes.

2. Take a quarter of the dough and leave the rest wrapped in the cling film so it doesn’t dry out. Roll out the dough to a thickness of about 1 mm with the help of a rolling pin or pasta maker.

3. Dust each sheet with plenty of re-milled semolina flour and roll lengthwise, starting with the short side. Use a sharp knife to cut tagliatelle about 8 mm wide. Unroll the tagliatelle and form nests on the work surface or a pastry board. Continue with the rest of the pasta.

4. Cut the onion into julienne strips and sauté for about 15 minutes over a low heat in a non-stick pan with two tablespoonfuls of extra virgin olive oil, until soft and well-stewed. Add the two tablespoons of butter, the oyster mushrooms and the julienne cut Speck and continue frying for a few minutes until the mushrooms are well-cooked. Deglaze with Veuve Clicquot Yellow Label and add a few drops of orange juice.

5. Cook the tagliatelle in plenty of salted water for a couple of minutes. Drain and combine with the dressing in the frying pan.

6. Serve with a sprinkling of fresh parsley and orange zest.

YELLOW LABEL BRUT

MEET STEFANO CAVADA

Stefano Cavada was born in Caldaro, Alto Adige (South Tyrol), in 1991 and is 28 years old. Several years ago, he began posting his original recipes, prepared with traditional South Tyrolean ingredients, on his YouTube channel.
In the meantime, not only did he reach two million views on YouTube and gain 59,000 followers on Instagram, but he also created "ESSEN", his own cooking studio in Brescia, and hosted the cooking program "SelfieFood - una foto, una ricetta" [SelfieFood, a photo, a recipe] (first edition in 2018 on television channel La7d) and the broadcast "Food (r)evolution" which aired in the spring of 2019 on Rai Alto Adige, in collaboration with the Cesare Ritz di Merano Hospitality Institute. With the publication of his first book "La mia cucina altoatesina - 45 ricette per ogni occasione" (My South Tyrolean cuisine - 45 recipes for every occasion) Stefano has added a new and important facet to his culinary career.
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